Ingredients
- 4 tbsp Bono Evoo
- 1 sprig fresh basil
- 6 cloves Garlic, smashed
- 2 anchovy filets, oil packed
- ¼ c Sauvignon Blanc
- 28 oz BONO Tomato Basil Sauce
- 1 tbsp Calabrian Peppers, minced
- ½ c kalamata and/or Sicilian olives
- 3 tbsp capers, plus juice
- 4 lobster tails, split
- Salt/pepper to taste
- Fresh Parsley
Directions
In a large oven safe sauté pan, infuse olive oil with fresh sprig of basil and crushed garlic over medium heat for 1-2 minutes.
Add anchovy filets and gently crush into the olive oil with a wooden spoon.
Add Sauvignon Blanc and BONO Tomato Basil Sauce and bring to a simmer.
Add Calabrian peppers, olives and capers. Simmer 2-3 minutes.
Add split lobster tails and bring back to a simmer.
Cover and simmer 8-10 minutes or until tail meat is no longer translucent and has fully cooked through. Remove large sprig of basil
Meanwhile, cook BONO Rigatoni Pasta in salted water until al dente. Drain pasta and toss with Lobster Puttanesca Sauce. Arrange tails on top for a dramatic presentation and garnish with freshly minced parsley. Serve hot.
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form