Spaghetti Pescatore – Sicilian Pasta dish
Pane-Bistecca
In Italy pasta is served every day, it’s called Primo Piatto, the first dish, and will be eaten before serving the meat or fish. What sauce you serve with the pasta and what you put into that sauce, is not so important, as long as all ingredients are very fresh. I have been inspired by my visit in Sicily and so I used fish, eggplant and radicchio for the sauce. It is similar to what I have been served in Sicily. Oh, it tasted so much of Italy!!!
I was back again in Sicily in my mind, the days there were just too short! This is my second entry to the blog event Pasta la Vista, Baby! from Zorra Kochtopf, hoasted by Simone from Zimtkringels.
I was back again in Sicily in my mind, the days there were just too short! This is my second entry to the blog event Pasta la Vista, Baby! from Zorra Kochtopf, hoasted by Simone from Zimtkringels.
Ingredients
1 Eggplant
120 g Fish
2 leaves Radicchio Lettuce
2 Garlic cloves
1 small Onion
100 ml Tomato Sauce
1/2 Bunch Basil
Oregano and Rosemary
Salt and Pepper
50 ml Cream
some Olive Oil
200 g Spaghetti
Instructions
1
Step 1
Chop the onion and garlic cloves and fry them in the oil. Cut the eggplant into small pieces and add them to the onion and garlic. Fry well and season.
2
Step 2
Dice the fish and add, fry well. Chop the radicchio and add it with the whipping cream.
3
Step 3
Meanwhile cook the spaghetti as suggested on the packaging and drain.
4
Step 4
Now add the tomato sauce, 3 tbsp of the cooking water of the spaghetti, the chopped basil and let the sauce simmer for 5-10 minutes. Mix the spaghetti into the sauce and serve.
Notes
Yummy!
