Fish Pasta with Tomato Sauce
A quick and simple seafood and tomato dish that's delicious with or without pasta.
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
Serving: 1 | Calories: 456kcal | Carbohydrates: 63g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 436mg | Potassium: 704mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 2mg
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