Thursday, December 13, 2012

Pasta Fra Diavolo


Pasta with seafood...yum! It is one of my favorites. And Fra Diavolo is likely my all-time version of seafood pasta. It's name--Fra Diavolo--translates from Italian to "Brother Devil," and the dish has a somewhat interesting history (to read about it go to this post). This recipe can be made with nearly any seafood and any shape pasta, so long as the other ingredients are involved...tomato sauce (I still had a pint of sauce in my freezer from last summer's tomatoes), hot peppers, anchovies (yes anchovies!), and red wine. The recipe listed below includes penne and halibut, but the one pictured--the one I ate for dinner tonight--was made with tilapia and ziti. This is delicious, healthy, and really easy to make. Anyhow, if you'd like to see additional pictures of (variations) of this being made, click here or here.


Penne Fra Diavolo with Halibut
Yield: 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 penne rigate

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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