Description
A comforting Italian seafood pasta made with tender flakes of white fish simmered in a rich tomato sauce with garlic, olive oil, and chili flakes, then tossed with perfectly cooked spaghetti and finished with fresh parsley and lemon.
Ingredients
Scale
- 12 ounces dried spaghetti
- 1 pound white fish fillets (such as cod or haddock)
- 1 can (14 ounces) crushed tomatoes
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1/2 teaspoon red chili flakes
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- Heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
- Stir in the tomato paste, crushed tomatoes, red chili flakes, salt, and black pepper. Simmer for about 8 to 10 minutes.
- Add the white fish fillets to the simmering sauce and cook gently until the fish flakes apart, about 5 to 6 minutes.
- Drain the cooked spaghetti and add it directly to the skillet with the fish ragu.
- Toss the pasta gently in the sauce until well coated.
- Finish with chopped parsley and a squeeze of fresh lemon juice.
- Serve immediately while warm.
Notes
- Use fresh white fish for the best texture and flavor.
- Reserve a small amount of pasta water to loosen the sauce if needed.
- Adjust chili flakes depending on your spice preference.
- Add extra parsley and lemon for brighter flavor before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg
Keywords: calabrian fish ragu pasta, italian seafood pasta, fish tomato pasta, mediterranean pasta recipe, spicy fish pasta