Pasta alla Pescatora Recipe Guide

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Pasta alla Pescatora

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Large skillet or frying pan
• Colander
• Cooking spoon
• Ladle

Ingredients

  

• Ingredients
• Pasta:
• 400 g spaghetti or linguine
• Seafood:
• 200 g shrimp peeled and deveined
• 200 g mussels cleaned and debearded
• 200 g calamari sliced into rings
• 200 g white fish like cod or haddock, cut into chunks
• Sauce:
• 4 tablespoons olive oil
• 3 cloves garlic minced
• 1 small onion finely chopped
• 1 red chili pepper chopped (optional for heat)
• 400 g canned diced tomatoes
• 1 cup white wine or fish stock for a non-alcoholic option
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Juice of 1 lemon

Instructions

 

• Method
• Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
• Prepare the Seafood:
• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
• Add the minced garlic and chopped chili pepper (if using), and cook for an additional minute until fragrant.
• Make the Sauce:
• Stir in the canned tomatoes and white wine (or fish stock). Bring to a simmer and let it cook for about 5-7 minutes to allow the flavors to meld.
• Add the Seafood:
• Add the shrimp, mussels, calamari, and white fish to the sauce. Season with salt and pepper. Cover the skillet and let it simmer for about 5-10 minutes, or until the mussels open and the shrimp are pink and cooked through. Discard any mussels that do not open.
• Combine with Pasta:
• Add the cooked pasta to the skillet and gently toss to combine. If the mixture seems dry, add some reserved pasta water to reach your desired consistency.
• Squeeze the lemon juice over the pasta and toss again.
• Serve:
• Divide the pasta among plates, garnish with fresh parsley, and serve immediately.
• Variations
• Vegetarian Option: Replace seafood with a mix of seasonal vegetables such as zucchini, bell peppers, and artichokes for a delightful veggie pasta.
• Spicy Version: Increase the amount of chili pepper or add a pinch of red pepper flakes to the sauce for an extra kick.
• Creamy Sauce: For a richer dish, add ½ cup of heavy cream to the sauce just before combining with the pasta.

Keyword Pasta

Pasta alla Pescatora, or Fisherman’s Pasta, is a classic Italian dish that showcases the delicious flavors of the sea. Combining a variety of seafood with pasta, it’s a meal that feels special yet can be made in the comfort of your own home. From my own personal experience, I can tell you that the aroma of this dish simmering in your kitchen will draw everyone in. Let me show you how I make this delightful seafood pasta.

Notes on What to Expect

Pasta alla Pescatora should be vibrant, with a rich tomato base and a delightful medley of seafood. The balance of flavors from the fresh ingredients will create a dish that transports you straight to the Italian coast. The combination of citrus from the lemon and the earthiness of parsley brings everything together beautifully.

Recipe Overview

• Cuisine: Italian
• Course: Main Course
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: $20 – $30 (varies based on seafood selection)
• Equipment Needed:
  • Large pot
  • Large skillet or frying pan
  • Colander
  • Cooking spoon
  • Ladle
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla Pescatora  now.

Ingredients

• Pasta:
  • 400g spaghetti or linguine
• Seafood:
  • 200g shrimp, peeled and deveined
  • 200g mussels, cleaned and debearded
  • 200g calamari, sliced into rings
  • 200g white fish (like cod or haddock), cut into chunks
• Sauce:
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 red chili pepper, chopped (optional for heat)
  • 400g canned diced tomatoes
  • 1 cup white wine (or fish stock for a non-alcoholic option)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Juice of 1 lemon
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla Pescatora  now.

Method

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
2. Prepare the Seafood:
   • While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
   • Add the minced garlic and chopped chili pepper (if using), and cook for an additional minute until fragrant.
3. Make the Sauce:
   • Stir in the canned tomatoes and white wine (or fish stock). Bring to a simmer and let it cook for about 5-7 minutes to allow the flavors to meld.
4. Add the Seafood:
   • Add the shrimp, mussels, calamari, and white fish to the sauce. Season with salt and pepper. Cover the skillet and let it simmer for about 5-10 minutes, or until the mussels open and the shrimp are pink and cooked through. Discard any mussels that do not open.
5. Combine with Pasta:
   • Add the cooked pasta to the skillet and gently toss to combine. If the mixture seems dry, add some reserved pasta water to reach your desired consistency.
   • Squeeze the lemon juice over the pasta and toss again.
6. Serve:
   • Divide the pasta among plates, garnish with fresh parsley, and serve immediately.

Variations

• Vegetarian Option: Replace seafood with a mix of seasonal vegetables such as zucchini, bell peppers, and artichokes for a delightful veggie pasta.
• Spicy Version: Increase the amount of chili pepper or add a pinch of red pepper flakes to the sauce for an extra kick.
• Creamy Sauce: For a richer dish, add ½ cup of heavy cream to the sauce just before combining with the pasta.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla Pescatora  now.

Tips and Substitutions

• Seafood Freshness: Use the freshest seafood available; it makes a significant difference in flavor. If you can’t find fresh seafood, frozen varieties work well too.
• Gluten-Free Option: Substitute traditional pasta with gluten-free pasta to accommodate dietary restrictions.
• Wine-Free Option: Use fish stock or vegetable broth instead of wine for a non-alcoholic version.

Nutritional Information Per Serving

• Calories: 450
• Protein: 30g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 3g

Closing Thoughts

I hope this guide has made making Pasta alla Pescatora seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!