{"id":46282,"date":"2025-12-23T16:27:35","date_gmt":"2025-12-23T15:27:35","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46282"},"modified":"2025-12-23T16:27:39","modified_gmt":"2025-12-23T15:27:39","slug":"paccheri-sea-fish","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/paccheri-sea-fish\/","title":{"rendered":"Paccheri n\u00b0 111"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"PACCHERI N\u00b0 111 con PESCE di MARE\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/o45f96fuRiA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Paccheri N\u00b0 111 Rummo<\/em><br><em>750 g scorpion fish or other sea fish<\/em><br><em>350 g cherry tomatoes<\/em><br><em>2 garlic cloves<\/em><br><em>basil<\/em><br><em>parsley<\/em><br><em>chili pepper<\/em><br><em>60 ml white win<\/em>e<br><em>salt<\/em><br><em>extra virgin olive oil <\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Fillet the fish and cut it into pieces, setting aside the bones and head. If you don&#8217;t feel like filleting the fish, ask your fishmonger for help, but remember to have them set aside the head and bones, which will be essential for preparing the fish stock. Finely chop the parsley and set aside. Crush the garlic. Cut the cherry tomatoes in half and set aside.\nIn a saucepan with oil, prepare a stock with the garlic, parsley stalks, chili pepper, and fish heads and bones. Add a ladleful of hot water and cover. Cook for 15 minutes, then remove the bones, head, garlic, and chili pepper. Add the cherry tomatoes and plenty of basil, season with salt, cover, and continue cooking for another 5 minutes. At this point, add the fish fillet, stir, cover, and turn off the heat. The heat from the pan will slowly cook the fish while the pasta cooks.\nCook the Paccheri N\u00b0 111 in a pot of boiling salted water. A couple of minutes before the end of cooking, transfer the pasta to the saucepan with the fish, which you will have brought back to temperature. Toss the pasta with the fish to blend the flavors well, then add the parsley. Serve on plates. Happy holidays!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Paccheri N\u00b0 111 Rummo750 g scorpion fish or other sea fish350 g cherry tomatoes2 garlic clovesbasilparsleychili pepper60 ml white winesaltextra virgin olive oil DIRECTIONS Fillet the fish and cut it into pieces, setting aside the bones and head. If you don&#8217;t feel like filleting the fish, ask your fishmonger [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46290,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/12\/Paccheri-Pesce.jpg",700,700,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/12\/Paccheri-Pesce.jpg",700,700,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/12\/Paccheri-Pesce.jpg",700,700,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/12\/Paccheri-Pesce.jpg",700,700,false],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/12\/Paccheri-Pesce.jpg",700,700,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/12\/Paccheri-Pesce.jpg",700,700,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/12\/Paccheri-Pesce.jpg",700,700,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Paccheri N\u00b0 111 Rummo750 g scorpion fish or other sea fish350 g cherry tomatoes2 garlic clovesbasilparsleychili pepper60 ml white winesaltextra virgin olive oil DIRECTIONS Fillet the fish and cut it into pieces, setting aside the bones and head. If you don&#8217;t feel like filleting the fish, ask your fishmonger&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paccheri n\u00b0 111 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/paccheri-sea-fish\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paccheri n\u00b0 111 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Paccheri N\u00b0 111 Rummo750 g scorpion fish or other sea fish350 g cherry tomatoes2 garlic clovesbasilparsleychili pepper60 ml white winesaltextra virgin olive oil DIRECTIONS Fillet the fish and cut it into pieces, setting aside the bones and head. 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