Sicilian Fish & Linguine
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Benvenuti in Sicilia!
Sicily is our 2nd stop on Mediterranean Week here at Farmgirl Gourmet and this dinner is a super quick, super tasty week night dinner.
Ok, Let’s visualize for a moment. There’s no longer snow on the ground, the breeze and sun are warm. You can hear the sea kissing the beautiful beach. Can you smell the salty Mediterranean air? I can!
Now that you’re transported, lets talk about what you’d eat in Sicily. Think fresh, local and quick to prepare. Delicious veggies from your garden, fresh made pasta and frutti di mare (fruits of the sea) and a glass of vino.
Should I check flight schedules or will you? 🙂 Ok, ok, enough dreaming. Let’s get to some good grub! Mange!
How to make Sicilian fish with linguine
Start off with beautiful ripe tomatoes.
Get a big pot of water boiling and then score the bottoms of the tomatoes with an X.
Drop them into the boiling water and let them roll around for 30 seconds or so. Just until you see the skins start to split. Then evacuate them quick.
The skins should peel off easily. Let the tomatoes cool for a second, you don’t want to scald your hands.
Add some olive oil to a frying pan over medium high heat.
Crush 3 fat cloves of garlic and toss them into the oil.
Peel your tomatoes, slice in half and remove the seeds. Rough chop and toss them in with the garlic. Salt and pepper to taste.
Add in half a glass of wine and a splash extra for good health and prosperity.
To the water you par-boiled the tomatoes in, add a package of linguine and cook to your liking.
Salt and pepper your fish and place in the tomato sauce. Cook until the fish flakes easily. About 5-8 minutes depending on the thickness of the fish.
Add a ladle of the pasta water to the fish and then drain the pasta.
Dress the pasta with a tablespoon of olive oil. Add the sauce, fish and some fresh chopped parsley.
More Recipes To Try
- Sweet & Spicy Tilapia
- Tempura Fish & Chips
- Cod Pockets
- Grilled Pineapple Black Bean Salsa
- Pasta with Tilapia & Feta
- Gluten-Free Pumpkin Donuts
Sicilian Fish & Linguine
Recommended Tools
Ingredients
- 4 large plum tomatoes
- 3 large garlic cloves, peel & crushed
- 3 tbsp olive oil
- ½ cup white wine, such as Chardonnay
- 4 cod fillets, about 4 oz each
- kosher salt, to taste
- black pepper, to taste
- 1 lb linguine
- 2 tbsp fresh parsley, chopped, optional
Instructions
- Bring a large pot of water to a boil.
- Make an X on the bottoms of the tomatoes and par boil for about 30 seconds, or until the skins begin to split. Remove and let rest until they are cool enough to handle. Remove the skins, seeds and rough chop.
- Add the linguine to the boiling tomato water with salt. Cook until al dente, according to the package instructions. Drain and set aside.
- To a large frying pan, add 2 tablespoons of olive oil over medium high heat. Add the crushed garlic and cook until just beginning to color. Add chopped tomatoes and salt and pepper to taste. Cook for about 8 minutes. Add the wine and continue to cook for another 3-4 minutes.
- Salt and pepper the fish and add to the tomato mixture and cook until the fish is flaky, about 5-8 minutes, turning once. Add a ladle of pasta cooking water just before serving.
- Add 1 tablespoons of olive oil to the cooked linguine and toss. Add the tomato sauce, fish and finish with a sprinkling of chopped fresh parsley.
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Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Wonderful this looks so good.
I always drop tomatoes into ice water after the boiling water just to stop them from cooking further
BTW my “Lady in The Window” approves..LOL. Thank you for sharing.
mangiare a sazietà! T
I’m thinking a Ménage à Trois Red would be excellent with this dish! The tomato base makes for a soothing, smooth taste to this red wine!
I cheated and used canned tomatoes but this recipe was really easy to follow and enjoyed at my house last night (and since I had to open a bottle of wine for the sauce…)Thanks Heather!