Tubular spaghetti with white fish puttanesca
Tubular spaghetti with white fish puttanesca
Cook time: 20 MinTotal time: 20 Min
Briny, bright, and full of coastal flavor, this white fish puttanesca brings a fresh twist to a classic Italian favourite. Tender chunks of fish gently poach in a rich tomato, olive, and caper sauce, creating a beautifully balanced mix of savoury and zesty notes. Tossed through tubular spaghetti and finished with a drizzle of olive oil and parsley, it is a quick, elegant meal that tastes like the Mediterranean in a bowl.
Ingredients
Instructions
- Bring a large pot of salted water to the boil. While you’re waiting, start preparing the sauce.
- In a large, wide pan, heat the olive oil over medium heat. Add the anchovies, olives, chilli and garlic. Cook gently for a few minutes until the anchovies melt into the oil and the garlic is soft and fragrant, but not browned.
- Add the capers. Deglaze the pan with the white wine. Stir for about a minute, then add the chopped tomatoes. Let everything come to a gentle simmer.
- Add the chunks of white fish into the sauce. Simmer gently while the pasta cooks — the fish will poach in the sauce and begin to flake apart.
- Drop the pasta into the boiling salted water and cook until just before al dente, following the timing on the packet.
- Once the pasta is ready, use tongs or a slotted spoon to lift it straight from the water into the sauce, bringing a bit of that starchy cooking water with it. Toss everything together over low heat for a minute or two so the sauce coats the pasta and the fish breaks up gently into the mix.
- Finish with a drizzle of extra virgin olive oil and a handful of chopped parsley. Taste and adjust the seasoning if needed.
- Serve straight away, hot from the pan, with maybe a crisp glass of white wine and a little extra parsley on top.
