Fish Pasta (Quick and Easy Recipe with Tomato Sauce)
Fish pasta in tomato sauce is so quick and easy to make and although I’ve served it with pasta, it’s a dish that can stand on its own. It can be served for Christmas Eve, too.
When you discover something good, do you want to share it with everyone?
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Disclosure: I received 2 cans of Davia tomato sauce and some Pastificio G. di Martino pasta to try from The Greatest Tomatoes from Europe.
For me, it depends on what it is, but when it comes to food, there’s no need to even think about it. I want everyone to taste my latest culinary discoveries! Today, it’s fish pasta made with Davia tomatoes–pomodorini–to be exact, and pasta from one of the best producers in Italy: Pastificio G. di Martino.
I’ve edited this to explain that unfortunately, it appears that Davia tomatoes are not available in the US, but those of you who can source them, don’t miss it out if you see them on a shop shelf! The best tomatoes make the best sauce!
Recently, I told you about this quality campaign which is essentially promoting exactly what it’s called: the greatest tomatoes from Europe! This is what I’ve been doing since I started my site in 2011, telling you to use the best quality tomatoes you can get your hands on. In the US, I can recommend Rega pomodorini and the Così Com’è brands. This fish pasta is so good with top quality ingredients!
As soon as I poured these tomatoes into the pan, I knew they were going to be good. Just look at that color and the firmness of the tomatoes. I must admit, I was blown away by the flavor, given that I tasted them completely raw, just out of the can. I honestly didn’t expect them to be this good so my fish pasta was fab! I’m so excited to have another type of tomato to use that surpasses my standards of quality and flavor.
Another seafood pasta recipe with shrimp and scallops!
Given that Christmas is this week, if you’re Italian, you may be planning a Feast of the Seven Fishes, or nine or maybe you’ll just make some seafood. This fish pasta would be a great dish for Christmas Eve, which is traditionally meat-free. It’s so quick and easy to make! If you want to make this without the pasta, I would use two fish filets instead of one.
And remember, the quality of all the ingredients is important, not just the tomatoes. Be sure to buy the freshest or best quality seafood you can buy.
This tomato sauce is a variation on my super popular authentic quick Italian tomato sauce, which is a basic recipe almost everyone in Italy makes, or knows of. This recipe for fish and pasta is just one of the many recipes I have for seafood and pasta. I hope you try more canned tomato recipes, too!
Fish Pasta (with Tomato Sauce)
recipe by Christina Conte serves 3
Ingredients
- extra virgin olive oil
- garlic
- fresh parsley
- pomodorini (fresh or canned)
- salt
- pepper
- (hot pepper flakes optional)
- fish filet
- good quality Italian pasta, I used Pastificio G. di Martino elicoidali (like rigatoni, but more narrow)
Start Cooking the Pasta
Boil water for the pasta and cook as directed; while the pasta is cooking, make the sauce.
Make the Tomato 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.
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. If serving the fish with pasta, start to break it into small pieces.
Serve the Fish Pasta
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 to the fish pasta.
Buon appetito!
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Fish Pasta with Tomato Sauce
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic 2 crushed, one finely chopped
- 1 Tbsp fresh parsley finely chopped
- 14 oz tomatoes like Davia pomodorini
- ½ tsp sea salt more to taste
- 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
- I used orange roughy, but cod, haddock or any fleshy white fish will work - if serving without pasta, use 2 filets.
Nutrition
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Hi ,Looks great. How long does the fish sit in the sauce?
Hi George, when it flakes it’s cooked (maybe 7 or 8 minutes or so). Just want to make sure you see the printable recipe at the bottom with the more detailed ingredients/directions?