Description
This Sicilian Style Fish Pasta combines tender white fish fillets with a rich tomato and garlic sauce, accented by briny capers and fresh basil. Tossed with long pasta and topped with roasted almonds, this dish offers a delightful mix of textures and Mediterranean flavors, perfect for a flavorful and hearty weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 450 g (1 lb) skinless white fish fillet (cod, haddock, hake, or similar), cut into 2.5 cm (1-inch) pieces
- Salt and freshly ground black pepper, to taste
- 6 garlic cloves, very thinly sliced
- 1 can (800 g / 28 oz) whole peeled San Marzano tomatoes
- 2 tablespoons capers, rinsed and drained
- 450 g (1 lb) long pasta such as spaghetti or linguine
- About 1 cup reserved pasta cooking water
- 1 cup fresh basil leaves, torn
- 1 cup roasted almonds, finely chopped
Instructions
- Prepare and Cook the Fish: Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Season the fish pieces with salt and freshly ground black pepper. Add the fish to the pan and cook for a few minutes, turning gently, until the pieces are opaque and lightly golden. Remove the fish using a slotted spoon and transfer to a plate. Set aside.
- Sauté the Garlic: In the same skillet with the remaining oil, add the very thinly sliced garlic cloves. Cook for about 1 minute over medium heat, stirring constantly until the garlic becomes fragrant and lightly golden, taking care not to burn it.
- Simmer the Tomato Sauce: Add the whole peeled San Marzano tomatoes with their juices into the skillet. Using a wooden spoon, crush the tomatoes gently. Lower the heat and let the sauce simmer uncovered for about 10 minutes, allowing it to thicken slightly and concentrate the flavors.
- Cook the Pasta: Meanwhile, bring a large pot of water to a rolling boil. Generously salt the water, then add the pasta. Cook according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Combine Pasta with Sauce and Fish: Add the drained pasta directly to the tomato sauce in the skillet, then add the capers and the cooked fish. Gently toss to combine all ingredients, adding small amounts of the reserved pasta water as needed to loosen the sauce and ensure it coats the pasta evenly.
- Add Basil and Almonds: Stir in half of the torn fresh basil leaves and half of the finely chopped roasted almonds, mixing carefully to keep the fish pieces intact and to distribute the flavors evenly.
- Serve the Dish: Transfer the pasta and sauce mixture to a serving dish. Drizzle with extra virgin olive oil and sprinkle with the remaining fresh basil leaves and chopped roasted almonds. Serve immediately while hot.
Notes
- You can substitute the white fish with other mild-flavored fish like pollock or tilapia if preferred.
- Roasted almonds can be replaced with pine nuts for a different nutty flavor.
- For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.
- Saving pasta water is essential as it helps to adjust sauce consistency and helps the sauce cling better to the pasta.
- This dish pairs well with a crisp white wine such as Pinot Grigio or Vermentino.
