Fish Pasta with Tomato Sauce
User Reviews
4.8
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Prep Time
2 mins
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Cook Time
15 mins
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Total Time
17 mins
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Servings
3
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Calories
456 kcal
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Course
Main Course
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Cuisine
Italian
Fish Pasta with Tomato Sauce
Description
Fish Pasta with Tomato Sauce combines white fish fillets simmered gently in a tomato sauce made from crushed tomatoes, olive oil, garlic, and fresh parsley. The sauce is started on high heat to soften the garlic without browning, then simmered to develop flavor before adding the fish, which cooks until just flaky. Freshly ground black pepper and optional red pepper flakes add subtle spice and depth.
Narrow ridged pasta cooked al dente is mixed with the sauce and fish, ensuring each strand is coated with the vibrant tomato base. The absence of cheese keeps the dish light and accentuates the fresh seafood flavors, consistent with traditional Italian preparations.
The dish should be served immediately to enjoy the fish’s tender texture and the sauce's brightness. Choose firm white fish like cod, haddock, or orange roughy for best results. If serving without pasta, increase fish quantity accordingly.
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic 2 crushed, one finely chopped
- 1 Tbsp parsley finely chopped, fresh
- 14 oz tomato like Davia pomodorini
- ½ tsp salt more to taste, sea salt
- ⅛ tsp black pepper freshly ground, to taste
- ⅛ tsp red pepper flakes to taste (optional)
- 7 oz white fish fillet fresh or frozen, defrosted
- 8 oz Italian pasta I used Pastificio G. di Martino elicoidali (like rigatoni, but more narrow)
Instructions
- Boil water for the pasta and cook as directed; while the pasta is cooking, make the sauce.
- Place the olive oil, garlic and parsley (and hot pepper if using) in a large, deep sauté pan, bring heat up to high and before the garlic browns, add the tomato puree and stir quickly. Add salt and pepper. Cook on high heat for about 5 minutes, then lower to a simmer. Add a little splash of pasta water if needed.
- Add the fish and simmer gently until the fish is cooked and begins to flake (turn just once). The pasta and fish in tomato sauce should be ready at the same time.
- Reserve some of the pasta water and drain the pasta, then add it to the pan with the fish and tomatoes. Add the water as needed, and combine the pasta with fish in tomato sauce.
- Spoon pasta into warm plates and serve immediately. To keep this authentically Italian, you should not add any cheese.
Notes
- This recipe works well with cod, haddock, or orange roughy; increase fish quantity if not serving with pasta.
- Do not add cheese if aiming to keep the preparation authentically Italian.
- Use fresh or properly defrosted fish for optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 456kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 436mg | 18% |
| Potassium | 704mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 21mg | 23% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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