Lobster Diavola Pasta
Scout Lobster elevates this simple pasta dish. Dig into it fireside, alongside a big glass of juicy red.
1 tin Scout Lobster
300g of fresh pappardelle
1 cup of cherry tomatoes
1 cup of tomato passata
1 sprig of rosemary
1 tsp of chilli flakes
2 garlic cloves, finely chopped
As much parmesan as you’d like
Preheat your oven to 350 degrees.
Toss your cherry tomatoes in olive oil and fresh rosemary, and bake them until they’re soft and tender. This should take about 15 minutes.
Bring a large pot of salted water to a boil.
Heat a little olive oil in a large frying pan. When hot, add in your garlic and sweat it off until it’s tender.
Add in the tomato passata to your frying pan and let it reduce for approximately 5 minutes.
Add your pasta to the water, and let it cook until just tender. Reserve 1 cup of water.
Toss roasted cherry tomatoes in your frying pan, and add in your pasta. Let everything cook together until the noodles are coated.
Check the sauce’s consistency. Add in a bit of your pasta water, if you’d like a thinner sauce.
Fold one tin of Scouts lobster into the pan at this time and adjust seasoning to your liking.
Garnish everything with a few chilli flakes, fresh rosemary, and grated parmesan.