Rosemary Lemon Fusilli with Seafood Ragout
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.
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
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.
Season fish with salt and pepper, remove from the pan and keep warm.
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.
Add olives and capers for the last 2 minutes and mix.
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.