Pasta Sauce with Tomato and Fish Recipe

From Dorothy McNett's Recipe Book.

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Pasta Sauce with Tomato and Fish

From Dorothy McNett's recipes at This is quick and easy and any variety of fresh fish fillet can be used. Use tomatoes when in season, otherwise I use Pomi brand Italian diced tomatoes in a box. Also, pick up some Salmon Jerky at Sea Harvest on Foam St. and top your servings of pasta with chunks of this on the side!

5-6 medium red-ripe tomatoes, or 2-3 cups good quality canned or boxed tomatoes
1/4 cup extra virgin olive oil
1 medium onion, chopped
3-4 cloves garlic, chopped
1 teaspoon sugar or honey
1/4 cup chopped fresh basil
1/2 - 1 teaspoon sea salt
1/4 - 1/2 teaspoon freshly ground pepper
1-2 filets of fresh firm fish, such as halibut, snapper, salmon...
1/2 teaspoon paprika

freshly cooked pasta of choice
freshly ground Parmigiano or Romano cheese

Core and chop the tomatoes coarsely. I do not peel them, but that is optional. Set aside. In heavy bottomed saucepan, heat the oil and then cook onion and garlic 2-3 minutes until onion is limp. Stir in the tomatoes, sugar, basil, salt and pepper and bring to a boil, reduce to simmer and cook at least 30 minutes. It can be less if using the boxed tomatoes, just get the flavors blended nicely. Cut the fish into bite sized chunks, sprinkle with paprika, and stir into the sauce. Cook on medium high heat about 2-3 minutes or until the fish has cooked through. Taste and correct seasonings, if needed. Pour over freshly cooked pasta and garnish with freshly gorund Parmigiano or Romano cheese.

Recipe created 2011-02-21.

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