Red Snapper with Rigatoni Pasta, Marina Grande Style.
Back from our second visit to Sorrento, Southern Italy’s beautiful seaside city, about an hour south of Napoli. There is a stunning fisherman’s harbour at the bottom of the city called Marine Grande, we stayed there 5 years ago and just had to go back one more time, it is beautiful, tranquil and has the most amazing fresh seafood restaurants right at the sea shore! This dish is a replication from a lovely Fishermans Co-op restaurant called O’Puledrone. It is run by a family of fisherman and the fish and seafood caught that day are prepared for you as fresh as can be! This dish has beautiful Red Snapper as the star, with very al dente cooked local Rigatoni pasta. I must admit, this version is very close to what we had eaten there, hope you enjoy!!
Red Snapper with Rigatoni
Simple dish of fresh fish and pasta with blistered tomatoes and white wine
Ingredients
- 12-16 ounces fillet of fresh Red Snapper
- 1/2 pound of large Rigatoni pasta
- 2 TBS Olive Oil
- 1 cup of cherry or grape tomatoes
- 1 large shallot diced
- 2 cloves of Garlic, finely minced
- 1 cup of dry white wine
- a few sprigs of fresh parsley, chopped
- 1 Lemon cut into wedges
- Salt and pepper to taste
Directions
- Bring a large pot of water to a boil, add 1 TBS Kosher Salt, stir, then add the Pasta, cook for 15 mins until al dente. Remove the pasta when cooked and reserve 1 cup of the pasta water.
- While the pasta is cooking, cut the Snapper into 2″ pieces and dry with paper towel. Sear the fish for a minute or 2 on each side in a heated skillet with 1 TBS of Olive Oil. Remove and place on a clean paper towel.
- Add a little more oil to the skillet and add the tomatoes, cook on all sides until slightly ‘blistered’.
- Add the shallot and garlic to the pan, cook for 2 minutes until softened.
- Add the salt and pepper to taste.
- Now add the white wine to deglaze the pan, scape up any browned bits from the pan, bring to a slight simmer and re add the seared fish pieces.
- Add some of the left over Pasta water and stir, simmer for 2 minutes until slightly thickened.
- Cook for a few minutes until the fish is just cooked through.
- Finally, add the pre cooked Rigatoni and stir gently to cover in the sauce.
- Serve into pasta bowls and sprinkle the Parsley on top, add a squeeze of lemon. Season with more salt and pepper if required.
Tip: Serve with a very nice Pinot Grigio and enjoy!!
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