Paccherotti® Lisci N°168

with Fish Ragù

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250 g Rummo Paccherotti® Lisci N° 168
500 g white-fleshed, saltwater fish
100 g cherry tomatoes
100 g whole, peeled tomatoes
1 glass white wine
120 ml extra virgin olive oil
1 clove garlic
Salt, to taste


In preparation, clean the fish well. Fillet it, taking care to remove all the bones. Remove the skin and cut the meat into 1 cm cubes. Do not throw anything away as it will be used to make the broth.
In a wide medium height pan, heat olive oil over medium heat with garlic (lightly smashed, skin on), some stems of parsley and 1/3 of the cherry tomatoes halved. Brown lightly. Add the discarded fish pieces (head, bones, skin, tail), white wine and tinned tomatoes to the pot. Cook off the alcohol. Add enough boiling water to just cover the pot’s contents and a generous dash of salt. Cover. Lower flame and simmer for about an hour, checking periodically that the liquid hasn’t evaporated excessively. Add boiling water if necessary. Remove from heat, let sit, then strain the reduced fish broth, into a wide sauté pan. Set a large pot of water to boil for the pasta. Meanwhile, prepare a quantity of chopped parsley, and quarter the remaining cherry tomatoes removing the seeds. Salt the now boiling water and cook 250 g of the pasta for 3 minutes less than the recommended cooking time. After 8 minutes, transfer the pasta with a slotted spoon directly into the fish broth, reserving the cooking water. Add a ladleful of the cooking water and toss over heat to mix the pasta with the broth. Add the cubed fish fillet, a drizzle of olive oil and another ladleful of cooking water. Toss over heat, simultaneously cooking the fish and finalizing the cooking of the pasta (without overcooking) at the same time. Add basil leaves, a bit of chopped parsley and the prepped cherry tomatoes. Toss quickly over heat one last time. Remove from flame. Toss with chopped parsley and serve immediately.