Pasta al ragù bianco di pesce

White fish ragù pasta is a delicious dish that blends the tradition of pasta with the delicate flavor of fish. Here is a simple recipe you can follow.

Ingredients

• 400 g of pasta of your choice (spaghetti, tagliatelle, or paccheri are great choices)
• 300 g of white fish fillets (such as cod, perch or sea bream)
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• 200 ml of dry white wine
• 200 g of cherry tomatoes
• Chopped fresh parsley, to taste
• Salt and pepper, to taste
• Chili pepper (optional)

Preparation

1. Start by cleaning the fish fillets, removing any bones and cutting them into medium pieces.
2. In a large pan, heat the extra virgin olive oil and add the garlic cloves, letting them brown slightly. If you wish, you can also add a little chili pepper to give the dish a spicy note.
3. Remove the garlic from the pan and add the pieces of fish. Sauté for a few minutes on both sides, then deglaze with the white wine and let the alcohol evaporate on high heat.
4. Add the halved cherry tomatoes and cook on moderate heat for 10-15 minutes, until they have softened and released some of their juice, creating a sort of sauce. Season with salt and pepper.
5. Meanwhile, bring a pot of water to a boil, add salt and cook the pasta according to the package instructions for al dente texture.
6. Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the fish ragù. Mix well and, if necessary, add a bit of the cooking water to combine everything.
7. Finish with chopped fresh parsley and a drizzle of raw oil.

Serve immediately, pairing the dish, if you wish, with a glass of cold white wine that pairs well with fish.

Curiosity

The white fish ragù is a maritime variant of the more classic meat ragù. In this case, the absence of tomato allows to fully appreciate the flavor of the fish used and to have a lighter dish but equally rich in taste.