Calabrian Fish Ragu Pasta with Pangrattato
Linguine tossed with spiced white fish in tomato sauce and topped with crunchy toasted breadcrumbs.
Equipment
- Large deep skillet
- Large pot
- Mortar and pestle
- Colander
- Small pan
Ingredients
Main Ingredients
- 8 oz firm white fish fillets skinless, boneless, cut into 3/4 inch cubes
- ¾ tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika
- ½ tsp red chili flakes
- ½ tsp ground nutmeg
- ½ tsp superfine sugar
- ¼ tsp kosher salt for the fish
- 3 tbsp extra virgin olive oil for the fish
- 2 tbsp tomato paste
- 8 oz linguine
- 1 tbsp kosher salt for the pasta water
- 1 ½ tbsp extra virgin olive oil for the sauce
- 3 cloves garlic finely minced
- ¾ cup tomato puree
- 1 tbsp finely chopped parsley
- ¼ cup Parmesan finely grated, for serving
- 1 cup stale bread torn into 1/2 inch pieces, crusts removed
- 2 tsp extra virgin olive oil for the pangrattato
- 1 pinch kosher salt for the pangrattato
Instructions
Cooking
- Grind the spices. Toast the peppercorns and fennel in a dry skillet for 2 minutes, then crush them in a mortar.
- Coat the fish. Toss the fish with the ground spices, paprika, chili, nutmeg, sugar, salt, 3 tablespoons oil, and tomato paste.
- Fry the crumbs. Cook the torn bread in 2 teaspoons oil and a pinch of salt for 3 to 4 minutes until golden, then set aside.
- Cook the pasta. Boil the linguine 1 minute short of the package time, reserving 1 1/2 cups of water.
- Build the ragu. Cook the garlic in oil for 1 minute, add the fish for 2 minutes, then simmer with the puree and 1 cup pasta water about 7 minutes until the fish reaches 145 degrees F.
- Finish. Toss in the pasta and parsley for 1 minute and serve with the crumbs and Parmesan.
Notes
Substitutions: Fettuccine or spaghetti can replace the linguine. Cod, snapper, or barramundi all work for the fish.
Tips: Grind the spices fresh, stir the fish gently, and keep the crumbs separate until serving.
Storage: Refrigerate up to 2 days and reheat to 165 degrees F. Do not freeze.