July 10, 2019
By Fishful Thinker TV
Print Recipe
This Spicy Fish Pasta Recipe from Fishful Thinker TV
Serves: 3-4 Prep time: 15 minutes Cook time: 25-30 minutes
Ingredients:
1 pound boneless white meat fish, cubed 1 package spaghetti pasta ½-⅔ cup reserved pasta water 3 tablespoons olive oil plus extra 1 teaspoon dried red pepper flakes 3-4 cloves garlic, chopped ½ teaspoon salt 1 (14.5-ounce) can crushed tomatoes Pinch black pepper 1 tablespoon dried herbs (oregano and basil) ½ cup black olives, quartered Flat-leaf parsley, chopped Freshly-grated Parmesan cheese Directions:
Advertisement
Start by cooking your pasta – we used thin spaghetti – to a firm al dente. Drain (but don’t rinse!), reserving about a cup of the pasta water, and toss pasta with a touch of olive oil. Cover and set aside. Heat a large skillet or flat bottom saucepan over medium-high heat. Add about 3 tablespoons of olive oil and a strong teaspoon of dried red pepper flakes. Cook for one minute, then add chopped garlic and ½ teaspoon of salt. Swirl around for a minute or two, until the garlic smells fragrant, then add the crushed tomatoes and stir together. Allow spicy sauce to simmer for about 3 minutes, then add about ½ cup of the reserved pasta water. Add a pinch of black pepper and a tablespoon of dried herbs (we used a combination of oregano and basil). Cook for about two minutes, then add black olives. Allow all of this to simmer and come together while the sauce thickens, about 2-3 minutes. Now add white meat fish (cut into large cubes). Stir fish into the sauce and cook over medium-low heat, until the fish flakes easily, about 3-4 minutes. Lightly break fish up, then taste for seasoning and adjust accordingly. At this point, add the pasta into the sauce and toss gently to coat, adding a bit more reserved pasta water if the sauce is too thick. Lastly, top this Spicy Fish Pasta Recipe with some chopped flat-leaf parsley and freshly-grated Parmesan cheese. Serve with warm French bread or crunchy garlic bread. Top this Spicy Fish Pasta Recipe off with freshly-grated Parmesan cheese and chopped flat-leaf parsley just before serving. (Photo courtesy of Chad LaChance)
