Rosemary Lemon Fusilli with Seafood Ragout


INTRODUCTION

This seafood pasta is perfect eaten lukewarm or even cold. The lemon zest from the rosemary lemon fusilli perfectly binds with the rest of the ingredients.

INGREDIENTS

  • 1 package rosemary lemon fusilli

  • 1 cup white wine

  • 1 lb redfish or snapper, diced

  • 2 garlic cloves, crushed

  • Chili flakes to taste

  • 16 oz plain tomato sauce or cherry tomatoes, halved

  • 1 and 1/2 tablespoons capers

  • About 10 Italian olives, quartered

  • 8 sweet basil leaves, chiffonade

  • 6 tablespoons extra virgin olive oil

  • Salt and pepper to taste

METHOD

  1. Pour olive oil in a pan and saute the fish, for about 3 minutes, then deglaze with white wine. Don't overcook the fish otherwise it will be rubbery.

  2. Season fish with salt and pepper, remove from the pan and keep warm.

  3. In the same pan, add tomato sauce/cherry tomatoes, lightly seasoned with salt and pepper, and cook on low heat for 20 minutes if using tomato sauce and for about 5 minutes on medium heat if using cherry tomatoes. If the sauce dries out too much add a little pasta water.

  4. Add olives and capers for the last 2 minutes and mix.

  5. Cook fusilli al dente, add fish to the sauce and saute for 1 minute. Garnish with fresh basil and a drizzle of good extra virgin olive oil.

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