Prep 20 mins
Cook 45 mins
This dish is a deliciously-satisfyingly substitute for beef or pork with your pasta. It is hearty and full of spicy Italian flavors. Years ago I came across the original recipe for 'Pasta Fisherman Style' in a cookbook titled, "Eat Right, Eat Well - The Italian Way" (R. Wolff). Over time I have 'tweeked' it a bit without sacrificing taste and texture. This dish is particularly good with a fresh green salad and warm, crusty Italian bread. So, pour yourself a glass of Chianti, turn on your favorite Dino or Frankie tunes, and sit down to this delicious Old World Italian dinner.
- 3 tablespoons extra virgin olive oil
- 1 shallot, chopped
- 2 garlic cloves, chopped
- hot pepper flakes (To Taste) or 1 red hot pepper
- 6 Italian plum tomatoes, peeled, seeded, and chopped
- 1 teaspoon dried oregano
- 5 basil leaves, chopped
- 1 cup fresh peas, cooked 3 minutes
- salt (To Taste)
- fresh ground black pepper (To Taste)
- 1 lb white fish fillet, cut into 1-inch cubes (scrod, sea bass, or red snapper)
- peel of one lemon
- 1 lb pasta (tubini, shells, elbows, or any tubular-cut pasta)
- 1⁄2 cup dry white wine or 3 teaspoons brandy or 3 teaspoons a good Bourbon
- finely chopped Italian parsley (For Garnish)
- freshly grated parmesan cheese (For Garnish) or romano cheese (For Garnish)
- In a wide heavy skillet, warm the oil over medium-high heat.
- Add the shallots; saute' until translucent.
- Once the shallots are translucent, add the garlic and hot pepper.
- As garlic begins to 'dance' and turn golden, add tomatoes, oregano, basil, peas, salt and black pepper.
- Cover and simmer until the sauce begins to slightly thicken (About 15 minutes).
- Add the fish to the sauce; give a gentle stir.
- Continue cooking, uncovered, for 3 or 4 minutes.
- Meanwhile --
- Bring a large pot of water to a boil; add a pinch or two of salt.
- Add the lemon peel and pasta to the boiling salted water.
- Cook the pasta slightly less than 'al-dente'.
- Drain well, remove and discard the lemon peel.
- Carefully pour the pasta into the skillet; gently toss with the sauce to coat evenly.
- Turn up the heat to high; add your choice of wine/brandy/bourbon; cook for an additional minute or two.
- Plate on a warmed family-size serving platter. Garnish with parsley and grated cheese. Serve immediately.
- Tasty accompaniments could include a tossed green salad, warm garlic or crusty Italian bread, and a glass of a richer-style white wine or a relatively lightly oaked Chardonnay.