Italian cuisine is simple cuisine, with recipes handed down by grandmothers and mothers: few quality products can create truly delicious, but at the same time balanced dishes.
Trabaccolara pasta: the typical Tuscan dish with mixed fish sauce.
The pasta alla trabaccolara, the name originates from a boat used by fishermen to fish for fish from the seabed, is a typical dish of the cuisine of Viareggio.
COOKING TIME: 30′
PREPARATION TIME: 15′
Ingredients for 4 people)
- 320 g of penne rigate
- 750 g of mixed fish fillets (red mullet, scorpion fish, hake, gurnard)
- 1 glass of white wine
- 1 clove of garlic
- 4 medium sized fresh tomatoes
- extra virgin olive oil
- 1 onion
Cut the fish fillets into pieces and finely chop the garlic, onion and parsley . Pour a drizzle of extra virgin olive oil into a saucepan and add the mixture you have previously prepared and cook for a couple of minutes. Add the diced tomatoes.
Let the tomato water evaporate and then blend with the dry white wine, let the alcohol evaporate before adding the fish cut into pieces. Continue cooking for a few minutes and in the meantime cook the pasta in salted water. Drain the pasta al dente and sauté everything in a pan for a couple of minutes adding a couple of tablespoons of the pasta cooking water. Serve and enjoy your meal!