Note to Self:

Friday, April 6, 2012

Pesce (e Pasta) Fra Diavolo


I've mentioned it before but I have to again...this is without doubt my favorite pasta dish. It's easy to make and super delicious (and you can use whatever seafood you like). The recipe is below, but if you would like more photos and info about this dish (including it's history and etymology), click here. Now if you'll excuse me I believe I'll go have a second helping :)


Penne Fra Diavolo with Halibut
Makes 4 portions
3 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
4 anchovy fillets
1 teaspoon crushed red pepper
2 teaspoons minced parsley
1/2 teaspoon basil
1/2 teaspoon sea salt
2/3 cup red wine
2 cups tomato purée
1 pound diced halibut
1/2 pound linguine

Combine the olive oil, onion, garlic, anchovies, red pepper, basil, parsley, and salt in a skillet over medium heat. Stir and mash the ingredients with the back of a wooden spoon until the onion and garlic is translucent but not browned. Stir in the wine and simmer it for a minute or two, then add the tomato puree. Bring sauce to a simmer and cook it for 5 or 10 minutes. If the sauce becomes too thick thin it with a little water. While the sauce is simmering boil the pasta until al dente. Stir the fish into the sauce, bring it back to a simmer and poach it for about 5 minutes. When the fish is cooked gently fold in the pasta. Remove the pot from the heat and let it rest for about 5 minutes, allowing the flavors of the sauce and fish permeate the pasta.

Urban Simplicity.

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