Photo by: Melanie Einzing
The (Not Barefoot) Contessa's Fish Pasta
Save and print this recipe on Food52.
Serves 4
3 tbsp olive oil
2 cloves garlic, diced
12 oil cured olives, depitted & chopped
1 ... more
Photo by: Melanie Einzing
The (Not Barefoot) Contessa's Fish Pasta
Save and print this recipe on Food52.
Serves 4
3 tbsp olive oil
2 cloves garlic, diced
12 oil cured olives, depitted & chopped
1 lb white fish, like striped bass or snapper, cut into chunks
1 tbsp salted capers
Half glass of white wine
4 big, fresh tomatoes, roughly chopped
1 packet linguine or spaghetti
2 tbsp parsley, chopped roughly
Salt & pepper
1. Saute 3 tbsp oil with garlic for 2 minutes over medium heat. Add fish, stirring carefully until browned. Try not to break it up. Add salt & pepper, then white wine & turn up heat. Stir carefully till wine is nearly evaporated, then reduce heat, add tomatoes & cook 10 minutes.
2. Add capers, parsley & olives. When tomato juice is released & sauce is just thickening, turn off heat. You want the tomatoes a little raw.
3. Cook pasta al dente. Carefully add sauce to pasta over low heat. Stir gently & serve. less
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As you wipe the sand off your toes and start to ponder dinner, you're sorry to leave the beach. So don't. These simple, seafood pastas take your tastebuds out to sea. With some protein from your fisherman's morning catch and a box of pasta in hand, you'll be armed to fashion an arsenal of healthy summer meals for your family.
• See more seafood pasta recipes on Food52.
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