This recipe for Rigatoni with Halibut Tomato and Basil is loosely adapted from Marc Vetri’s cookbook, Rustic Italian Food. Last Friday, I went to Vetri for the first time. And it was hands down the best meal I’ve ever had, both food and service. I was also so terribly awkward that I’m not quite over it. Marc Vetri is one stellar chef. He opened Vetri in 1998 and 14 years later continues to wow people with the food he turns out. I was swooning over each and every plate that came out. I brought my parents for their 30th anniversary and honestly, I feel like it ended up being as much a present to myself as it was for them (sorry mom and dad!).
Vetri even came over to our table, wished my parents a happy anniversary, and signed his cookbook for me! (This is the stage where I got truly embarrassing. I absolutely turned red during this encounter. Eep). So naturally, I can’t think of anything but those delicious meals. I decided to use a recipe from his cookbook, Rustic Italian Food. I ended up using Halibut because the store I was at was out of swordfish (boo).
Ingredients:
- 1 (16 oz) box dried rigatoni
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 4 cloves garlic, smashed
- 2 (12 oz) containers heirloom tomatoes, halved lengthwise
- Salt and freshly ground pepper, to taste
- 2 pound halibut, cut into large chunks
- Juice of 1 lemon
- 1/2 cup basil leaves, hand torn, plus additional basil leaves for garnish
