Creamy tomato paste with fish
4 servings
40 minutes
Creamy tomato pasta with fish is a harmonious blend of Italian tradition and the freshness of the sea. Inspired by classic Mediterranean recipes, this pasta variant surprises with a delicate balance of creamy sauce, sweet tomatoes, and juicy red fish. Al dente spaghetti is enveloped in an aromatic sauce that combines fresh pesto, tangy parmesan, and delicate cream. The dish pleasantly warms and awakens the appetite with its rich flavor, while the texture—from the crispy crust of the fish to the tender tomatoes—makes each bite unforgettable. It's an ideal choice for dinner with a glass of white wine that highlights the marine note. Elegant, nutritious, and easy to prepare—it will adorn any table, whether it's a cozy evening at home or a romantic dinner.
1
Prepare all the ingredients.
2
Boil the pasta in salted water until al dente.
- Spaghetti: 150 g
3
Cut the tomatoes into quarters.
4
Fry the previously thawed and diced fish in a drop of vegetable oil over medium heat until golden brown.
- Red fish (salmonids): 300 g
- Vegetable oil: 5 ml
5
Next, separately fry the tomatoes.
- Large cherry tomatoes: 6 g
6
Add fish to the tomatoes.
- Red fish (salmonids): 300 g
7
Add cooked pasta to the fish and tomatoes, season with salt, pepper, and pesto to taste, and mix.
- Spaghetti: 150 g
- Salt: 2 g
- Ground black pepper: 2 g
- Pesto: 20 g
8
Pour in the cream, mix.
- Cream: 50 g
9
Grate the cheese and add half to the sauce, mix and bring to the desired consistency.
- Parmesan (Parmigiano Reggiano): 50 g
10
Place on a plate, sprinkle with remaining cheese, serve.
- Parmesan (Parmigiano Reggiano): 50 g
