Pasta with Poor Fish

Pasta with poor fish is a dish that encapsulates the flavor of the sea and coastal culinary tradition, where less prized fish were often used, but no less flavorful for that. Here is the recipe:

Ingredients

• 320 g di pasta (spaghetti, linguine, o vermicelli)
• 500 g di pescato misto da scoglio (come ghiozzi, sardine, sugarelli, pesci San Pietro piccoli)
• 200 g di pomodorini ciliegino
• 1 spicchio di aglio
• Un ciuffo di prezzemolo fresco
• 1 bicchiere di vino bianco
• Olio extravergine d’olivo
• Sale e pepe q.b.
• Peperoncino (opzionale)

Preparation

1. Clean the fish by removing scales and entrails, then rinse under running water.
2. Sauté a clove of garlic with a drizzle of extra virgin olive oil in a large pan. If you like, add a piece of hot chili pepper.
3. Add the mixed fish and briefly sear over high heat.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the cherry tomatoes cut in half and cook over medium heat for about 15 minutes, until the tomatoes have slightly broken down and the fish is cooked. Adjust salt and pepper.
6. Meanwhile, cook the pasta in plenty of salted water following the cooking times indicated on the package, to keep it al dente.
7. Drain the pasta and transfer it to the pan with the fish sauce, toss to combine everything well.
8. Sprinkle with plenty of chopped fresh parsley before serving.

Trivia

Pasta with poor fish is representative of “recovery” cuisine, a tradition that has ancient roots in Italian cooking. This custom of using less noble and expensive fish stems from the need of less affluent families to nourish themselves with what the sea offered. With a few simple adjustments, a catch considered of lesser value was transformed into a dish rich in flavors and tradition.