Recipe: The Contessa’s Fish Pasta
- 1 tablespoons olive oil
- 2 cloves garlic
- 12 or so oil cured olives, pitted and chopped
- 1 pound white fish, like striped bass or snapper
- 1 tablespoon salted capers
- 3 oz white wine
- 4 big and fresh tomatoes, roughly chopped
- 8 oz linguine or spaghetti
- 2 tablespoons parsley, chopped roughly
- salt and pepper
- Chop tomatoes roughly. Dice garlic. Deskin fish and cut into bite sized chunks.
- Saute oil with garlic for two minutes or so over medium heat.
- Add fish, stirring carefully until browned. try not to break it up.
- Once browned, add salt and pepper, then half glass of white wine and turn up heat. Stir carefully till wine is nearly evaporated.
- In the meantime, heat pot of hot water for pasta, generously salted.
- When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so add capers, parsley and olives. Again, stir carefully: you don’t want to turn this into fish puree.
- When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
- Cook pasta al dente.
- Carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.
Number of servings (yield): 4
Inspired By: The (Not Barefoot) Contessa’s Fish Pasta