Mezzi rigatoni with hake

Mezzi rigatoni with hake is a pasta dish with fish that combines the delicate taste of hake with a sturdy pasta such as rigatoni. Here is the recipe:

Ingredients

• 320g of mezzi rigatoni
• 400g of hake fillet
• 200g of cherry tomatoes
• 2 cloves of garlic
• Fresh parsley, to taste
• Extra virgin olive oil, to taste
• Salt and pepper, to taste
• White wine, one glass

Preparation

1. Start by sautéing the chopped garlic in extra virgin olive oil until golden brown. Remove the garlic cloves if you prefer a milder taste.

2. Cut the hake into not too small pieces and add them to the pan. Briefly sauté the fish, and avoid moving it too much so as not to break it.

3. Add the cherry tomatoes cut in half. Let them cook until they start to break down.

4. Deglaze with white wine and let it evaporate on medium-high heat. Then lower the flame and continue cooking for a few minutes until the sauce has reduced a bit. Season with salt and pepper.

5. Meanwhile, bring a pot of salted water to a boil and cook the mezzi rigatoni until al dente. Drain the pasta and save some of the cooking water.

6. Transfer the mezzi rigatoni to the pan with the hake and tomato sauce. Stir well to flavor the pasta, adding some cooking water if necessary to make the sauce creamier.

7. Finish with chopped fresh parsley and a drizzle of raw extra virgin olive oil.

Serve your mezzi rigatoni with hake hot with a sprinkle of black pepper, and if you like, an additional touch of fresh parsley.

You can pair this dish with a light and fresh white wine, such as a Verdicchio or a Soave, which go well with the delicate taste of the fish.