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Italian Fish Pasta with Cherry Tomatoes
Ingredients
400
g
bucatini
1
lb
white fish
,
like rockfish, chili pepper, snapper cut into 1-inch chunks
½
onion
,
diced
1
clove
garlic diced
1
chili
,
crushed
100
ml
dry white wine
500
g
cherry tomatoes
,
halved
a few sprigs of parsley
,
chopped
olive oil
salt
pepper
Instructions
Boil a pot of well-salted pasta water, so that it tastes like the ocean. Cook pasta until al dente, about a minute less than directed on the package.
In a saute pan, cook the garlic, onion, and chili and oil on medium heat until it softens.
Add the tomatoes cook until they begin to break down.
Add a small scoop of pasta water to the pan and allow the tomatoes to break down further and create a sauce.
Add the fish and cook for about three minutes.
Add the wine and parsley and cook for a few minutes.
If the pan begins to dry out, add a splash more pasta water. Add the pasta to the pan and toss to coat. Salt to taste.