Pasta italiana con pesce bianco, pomodoro e basilico
Un piatto di pasta leggero con pesce bianco, pomodoro, basilico, aglio e limone.
Procedimento
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Bring a large pot of salted water to a boil and prepare the fish and tomatoes.
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Cook the pasta until just al dente, then reserve a little pasta water before draining.
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Warm olive oil in a wide pan and gently cook the garlic until fragrant.
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Add cherry tomatoes and tomato sauce, then simmer until the tomatoes soften.
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Add the fish pieces to the sauce and spoon sauce over them without breaking them.
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Cook gently until the fish turns opaque and flakes easily.
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Fold in drained pasta, basil, lemon juice, and a splash of pasta water if needed.
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Taste, adjust salt and pepper, and serve warm.
Consigli
Keep the sauce at a gentle simmer after adding fish so the pieces stay tender.
Note
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Valori nutrizionali a porzione
Domande frequenti
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
Recensioni
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