Who doesn't love pasta? In all its sizes and shapes, pasta is perfectly suited for fish and a variety of sauces. But here's the challenge, can you make a simple and tasty fish pasta with just a few ingredients at home? I say yes, you can!
My new recipe will teach you the basic skills required to put it all together. I used Lumaconi pasta, which are shaped like the shell of a snail. The pasta's large hollow openings are perfect for collecting lots of homemade tomato sauce. In addition, this recipe offers lots of tips and tricks to help you perfect the art of cooking pasta, and then combining it with a well balanced tomato sauce and your tasty yellowtail.
Interested in a Squid Pasta? Learn how to clean, prep and create a yummy squid pasta. Check it out!
Yummy Fish Pasta (serves 4)
1 pound of yellowtail fillets cut into 1" cubes
1 pound of lumaconi pasta shells
1/2 cup of extra virgin cold pressed olive oil
1 carrot, grated
1 onion diced
2 cloves of garlic minced
2 tablespoons dried rosemary
1/2 cup salt
Coarse black pepper
3-4 roma tomatoes, grated
15 ounce can of tomato sauce, without salt
1 tablespoon of tomato paste
2 tablespoons of chopped flat leaf parsley
Handful of parmesan cheese
First, start heating 4 quarts (1 gallon) of water in a large pot. Remember to add a hand full of salt.
This should take about 15 minutes.
Make the Fish Pasta Sauce...
1. Start by heating 3-4 tablespoons of olive oil in a large saucepan on a medium heat. Next add the onion and grated carrots, and season with salt and pepper. Saute until lightly browned. Now, add the minced garlic and the dried rosemary and cook for 2-3 additional minutes.
Next, grate 3-4 fresh tomatoes directly into the saucepan while increasing the heat to medium-high. Cook until most of the liquid (from the tomatoes) has evaporated. Then, add the canned tomato sauce and tomato paste. Finally, stir and lower the heat to a simmer. Remember to taste for saltiness and adjust according to your taste.
2. Meanwhile, add the pasta after the pot of salted water comes to a boil. Cook the pasta "al dente," or to the tooth. This usually takes 5-8 minutes depending upon the pasta. But, start checking the pasta after the 5 minutes. You don't want to overcook your pasta! Also, you can reference the pasta package for cooking directions.
Just before the pasta is completely cooked, take out about 1/2 cup of starchy pasta water and add it into your tomato sauce. This will help thicken the sauce.
3. After the pasta is cooked, strain it through a colander.
At the same time, add the chunked fish fillets into the tomato sauce and then stir lightly. The fish will only require a minute or two to completely cook within the sauce.
Putting It All Together...
5. Add the strained pasta into a serving platter. Then add the tomato sauce on top. Now garnish with parsley and then sprinkle on the parmesan cheese. Finally, add cracked black pepper and drizzle 2-3 tablespoons of cold press olive oil. Congrats! You're ready to eat.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Cuda Fishing Knive
➤ Kitchen Chef's Knives
➤ Stock Pot Stainless Steel 20-quart w/Lid
➤ Stainless Steel Colander
➤ Tomato Sauce Casserole Pan
➤ Hand Held Stainless Steel Box Grater
➤ Lumaconi Pasta 500-grams
➤ Large 13.75-inch Pasta Serving Platter
➤ Kirkland Organic Extra Virgin Olive Oil 2L http://amzn.to/2ClQhvN
➤ Organic Dried Rosemary
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Various Amazon Parmesan Cheeses
➤ Hunt's Tomato Sauce
➤ Hunt's Tomato Paste
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black