Pasta (e Pesce) Fra Diavolo

If you've been to this blog before you know that I enjoy cooking and eating pasta, and just because it's hot outside doesn't mean I'm not hindered. Tonight for dinner I made one of my favorites...Pasta Fra Diavolo. I cooked it in my outdoor kitchen in my backyard to alleviate heating my teeny indoor kitchen. For this version I used whitefish, but nearly any seafood can be incorporated. I also ate a side dish of cauliflower aglio e olio. The basic recipe for Fra Diavolo is below, but to learn more about it--including the etymology of it's name and why there are specific ingredients in the recipe, click here. To learn to cook nearly anything aglio e olio, click 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.