Mezzi Rigatoni with Hake

Mezzi rigatoni with hake is a fish pasta dish that combines the delicate flavor of hake with a robust pasta like rigatoni. Here is the recipe:

Ingredients

• 320g mezzi rigatoni
• 400g hake fillet
• 200g cherry tomatoes
• 2 garlic cloves
• Fresh parsley, to taste
• Extra virgin olive oil, to taste
• Salt and pepper, to taste
• White wine, one glass

Preparation

1. Start by sautéing the chopped garlic in extra virgin olive oil until it turns golden. Remove the garlic cloves if you prefer a less intense flavor.

2. Cut the hake into pieces that are not too small and add them to the pan. Briefly sear the fish, avoiding moving it too much to prevent breaking it.

3. Add the cherry tomatoes cut in half. Let them cook until they start to break down.

4. Deglaze with white wine and let it evaporate over medium-high heat. Then lower the heat and continue cooking for a few minutes until the sauce has reduced slightly. Adjust with salt and pepper.

5. Meanwhile, bring a pot of salted water to a boil and cook the mezzi rigatoni until al dente. Drain the pasta and reserve some cooking water.

6. Transfer the mezzi rigatoni to the pan with the hake and tomato sauce. Mix well to coat the pasta, adding a little cooking water if needed to make the sauce creamier.

7. Finish with chopped fresh parsley and a drizzle of extra virgin olive oil raw.

Serve your mezzi rigatoni with hake hot with a sprinkle of black pepper, and if you like, an extra touch of fresh parsley.

You can pair this dish with a light and fresh white wine, such as a Verdicchio or a Soave, which complement the delicate flavor of the fish well.