Today we are continuing on with the Real Recipe Series with a healthy, delicious dish from the sea … Merluzzo e Pomodorini Pasta. In case you’ve missed them, you can check out the other pasta dishes, Pasta Aglio Olio Peperoncino, Bucatini all’ Amatriciana and Orecchiete with Tomatoes and Ricotta, or read up on Sicilian Mollica and Napoletano Sfogliatella.
But let’s get back to this week.
In our house, this dish is called Merluzzo e Pomodorini Pasta alla Peppe … because he’s the seafood chef around here. Elsewhere, you just drop the alla Peppe, or you can call it by its English name, Cod Fish and Fresh Tomato Pasta.
I have to admit, this dish was an acquired taste for me. Remember, I grew up in southeast Texas and my idea of seafood is fried catfish with a side of shrimp, so this pretty-fancy, if you will, seafood dish took some getting used to.
Still, it is one of the healthiest dishes we make and even though it looks so pretty on the plate, it only takes about half an hour to create. Here are the details.
Merluzzo e Pomodorini Pasta
>> 1/2 pound long pasta, such as linguine, spaghetti or fettuccine
>> 1/2 pound frozen cod fish (defrosted; chopped)
>> 8-10 chopped cherry tomatoes
>> 1 teaspoon seafood bouillon
>> Olive oil
>> Chopped parsley
>> Crushed red pepper
1. Lightly saute garlic in olive oil, then add the fish, half of your parsley, bouillon and enough water to cover the fish.
2. Cook for about 10 minutes.
3. When water is starting to get low, add the chopped tomatoes.
4. Cook until the tomatoes are soft, and if needed, add more water.
5. Add generous amounts of parsley and crushed red pepper and mix in the pan with your al dente pasta.
6. Serve immediately.
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