Pasta Pescatore

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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 

Kosher salt and freshly ground black pepper

12 ounces linguine pasta

1/4 cup grated Parmesan, for serving, optional


  1. 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. 
  2. Meanwhile, boil a pot of salted water. Cook the pasta until tender but still firm to bite, about 8 minutes. 
  3. 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.