Prep 0 mins
Cook 40 mins
The recipe is from Mario Batali and it was my first time trying out one of his recipes. It turned out great and my husband said he prefered it to my puttanesca sauce. The ingredients are simple and it is easy to make. I highly recommend using fresh italian parsley since the ingredients are so simple it makes a huge difference. I bought a large bunch of the herb (enough for a couple of dishes) for only 70 cents. So it is certainly affordable enough to just snag some fresh on your way through the produce section. The photo is actually my own and I apologise for the lower quality. I almost forgot to take a photo altogether (and luckily remember at the last moment.) Funny thing is I left the spaghetti making to my husband, and instead of making a pound of pasta he made a pound and a half… so we had WAY too much spaghetti. Which is why the photo isn’t going to be an exact match to what would come about if you only use a pound. It’s okay I still love him!
- 1 medium onion, coarsely chopped
- 3 garlic cloves, crushed and sliced
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 bunches Italian parsley, coarsely chopped to yield 1/2 cup
- tomatoes, coarsely chopped (I just used diced canned)
- 1 green bell pepper, cored and thinly sliced (I used yellow since I hate green peppers)
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon salt, plus more for seasoning
- 1 1⁄2 cups water
- 1⁄2 cup dry white wine
- salt and pepper
- 2 lbs white-fish steaks (such as rock fish, mullet, haddock, halibut, cod, or snapper)
- 1 lb spaghetti
- black pepper, freshly ground
- In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
- Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
- Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
- Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
- Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. Drain and add to the sauce.
- Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.