Sicilian Fish Pasta Recipe
This easy Sicilian inspired fish pasta recipe delivers bold flavors in under 40 minutes. Made with simple pantry ingredients like tomatoes, capers, garlic, and leftover white fish, it turns humble ingredients into something seriously delicious.
Servings: 4
Calories: 810kcal
Ingredients
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 1 lb skinless fish fillet cut into 1-inch chunks, anything white and flaky
- Salt and pepper to taste, plus plenty of salt for the pasta water
- 6 cloves garlic very thinly sliced
- 28 oz whole peeled San Marzano tomatoes 1 can
- 2 tablespoons capers drained and rinsed
- 1 lb long thin pasta such as spaghetti or linguine, plus 1 cup reserved pasta cooking water
- 1 cup fresh basil leaves torn
- 1 cup roasted almonds finely chopped
Instructions
- Heat a generous swirl of olive oil in a large skillet over medium-high heat. Season the fish with salt and pepper, then add to the pan. Cook until opaque and lightly golden on all sides. Use a slotted spoon to transfer the fish to a plate and set aside.
- In the same skillet, add the garlic to the remaining oil and sauté for about 1 minute, just until it begins to turn golden. Add the tomatoes with their juices, breaking them up with a wooden spoon. Let the sauce simmer uncovered over low heat for 10 minutes.
- Meanwhile, bring a large pot of water to a rolling boil. Salt the water generously—it should taste like the ocean. Add the pasta, give it a stir, and cook according to package directions until al dente.
- Drain the pasta, reserving some of the cooking water. Add the pasta directly to the sauce, followed by the capers and cooked barramundi. Toss gently to combine, adding a splash of pasta water as needed to loosen the sauce.
- Stir in half the basil leaves and almonds. Toss again until everything is well mixed.
- Transfer to a serving dish, drizzle with a bit of olive oil, and top with the remaining basil and almonds. Serve immediately.
Notes
- You can use any fresh fish or even pre-cooked seafood. Just adjust the cooking time.
- Be sure to reduce the tomato sauce properly to avoid a watery pasta.
- Don’t forget to reserve a little bit of pasta water to help coat the noodles. Add just enough water to loosen it up as needed.
- No almonds? Use golden panko breadcrumbs toasted in a hot skillet instead.
Nutrition
Calories: 810kcal | Carbohydrates: 102g | Protein: 47g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 462mg | Potassium: 1268mg | Fiber: 10g | Sugar: 9g | Vitamin A: 555IU | Vitamin C: 21mg | Calcium: 213mg | Iron: 6mg
