Rao's Recipe for chilean sea bass with Rao's Puttanesca Sauce



  • Cook Rao’s Fusilli Pasta in a large pot of rapidly boiling salted water until al dente, according to package directions.
  • While pasta is cooking, drizzle 2 tablespoons of Rao’s Extra Virgin Olive Oil into a grilling pan, fry the fish evenly on all sides until cooked.
  • In the meantime, in a small saucepan warm up the Rao’s Puttanesca Sauce.
  • Serve fish over the sauce with your favorite pasta (we used Rao’s Gluten Free Fusilli).
    Cooking time: 20 minutes

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