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Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
While the fregola sarda pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Trim off and discard the ends of the zucchinis; medium dice the zucchinis. Halve the tomatoes. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon.
In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the garlic, corn and zucchinis; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the corn and zucchinis have softened. Transfer to the pot of cooked fregola sarda pasta. Wipe out the pan.
Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Place the spice blend on a plate. Coat 1 side of each seasoned fillet in the spice blend. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side. Flip and add the remaining butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 2 to 3 minutes, or until browned and cooked through. Transfer to a serving dish.
While the catfish cooks, add the tomatoes and half the basil (roughly chopping the leaves just before adding) to the pot of cooked fregola sarda pasta and vegetables. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish.
Garnish the cooked catfish fillets with the lemon wedges. Garnish the catfish fillets and finished fregola sarda pasta with the remaining basil (roughly chopping the leaves just before adding). Enjoy!
Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
While the fregola sarda pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Trim off and discard the ends of the zucchinis; medium dice the zucchinis. Halve the tomatoes. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon.
In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the garlic, corn and zucchinis; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the corn and zucchinis have softened. Transfer to the pot of cooked fregola sarda pasta. Wipe out the pan.
Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Place the spice blend on a plate. Coat 1 side of each seasoned fillet in the spice blend. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side. Flip and add the remaining butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 2 to 3 minutes, or until browned and cooked through. Transfer to a serving dish.
While the catfish cooks, add the tomatoes and half the basil (roughly chopping the leaves just before adding) to the pot of cooked fregola sarda pasta and vegetables. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish.
Garnish the cooked catfish fillets with the lemon wedges. Garnish the catfish fillets and finished fregola sarda pasta with the remaining basil (roughly chopping the leaves just before adding). Enjoy!
Tips from Home Chefs