Italian Pasta Fisherman Style - Done My Way |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
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) |
Directions:
1. In a wide heavy skillet, warm the oil over medium-high heat.
2. Add the shallots; saute' until translucent.
3. Once the shallots are translucent, add the garlic and hot pepper.
4. As garlic begins to 'dance' and turn golden, add tomatoes, oregano, basil, peas, salt and black pepper.
5. Cover and simmer until the sauce begins to slightly thicken (About 15 minutes).
6. Add the fish to the sauce; give a gentle stir.
7. Continue cooking, uncovered, for 3 or 4 minutes.
8. Meanwhile -
9. Bring a large pot of water to a boil; add a pinch or two of salt.
10. Add the lemon peel and pasta to the boiling salted water.
11. Cook the pasta slightly less than 'al-dente'.
12. Drain well, remove and discard the lemon peel.
13. Carefully pour the pasta into the skillet; gently toss with the sauce to coat evenly.
14. Turn up the heat to high; add your choice of wine/brandy/bourbon; cook for an additional minute or two.
15. Plate on a warmed family-size serving platter. Garnish with parsley and grated cheese. Serve immediately.
16. 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.
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