Pasta Pescatore

Total Time:
40 min
15 min
25 min

4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1/2 small white onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 cups crushed canned tomatoes
  • 1 teaspoon chile flakes
  • 1/3 pound flounder fillets, cut into 2-inch pieces
  • 1/3 pound raw medium shrimp, peeled, deveined
  • 2 tablespoons capers, drained
  • Kosher salt and freshly ground black pepper
  • 12 ounces linguine pasta
  • 1/4 cup grated Parmesan, for serving, optional
  • Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes. Add the tomatoes and chile flakes and bring the sauce to a boil. Cook, about 10 minutes. Add the flounder, shrimp and capers. Sprinkle with salt and pepper. Simmer the mixture until the flounder and shrimp are almost cooked through, about 1 1/2 minutes.

  • Meanwhile, boil a pot of salted water. Cook the pasta until tender but still firm to bite, about 8 minutes.

  • Ladle out 1/4 cup pasta cooking water and reserve. Drain the pasta. Add the pasta and reserved water to the skillet and toss gently. Cook on low, about 2 minutes. Sprinkle with salt and pepper. Transfer the pasta to a bowl and serve with the Parmesan if desired.

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