Best 3 Pasta Pescatore Recipes

Pasta pescatore is a classic Italian seafood pasta dish that is sure to impress. The name "pescatore" means "fisherman" in Italian, and the dish is said to have originated with the fishermen of Naples. It is typically made with a variety of seafood, such as shrimp, mussels, clams, and calamari, cooked in a light tomato sauce. The sauce is often flavored with garlic, white wine, and fresh herbs, such as basil and oregano. Pasta pescatore is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal.

This article provides three different recipes for pasta pescatore. The first recipe is a classic version of the dish, made with shrimp, mussels, clams, and calamari. The second recipe is a lighter version, made with only shrimp and mussels. The third recipe is a vegetarian version, made with tofu and vegetables. All three recipes are delicious and easy to make, so you can choose the one that best suits your needs.

Let's cook with our recipes!

PASTA PESCATORE

Pasta Pescatore image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.

PASTA ALLA PESCATORE

Pasta Alla Pescatore image

Make and share this Pasta Alla Pescatore recipe from Food.com.

Provided by Phil Franco

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
12 clams, scrubbed
1 tablespoon garlic, chopped
2 tablespoons chopped onions
1 cup fresh diced tomato
1/2 cup white wine
2 cups fish stock (may substitute chicken stock)
12 sea scallops
28 mussels, washed and debearded
12 large shrimp, cleaned, peeled and deveined
2 cups marinara sauce
1/2 lb fresh squid, cleaned and cut
1 lb angel hair pasta
2 ounces cold butter, cut into pieces
1/4 cup chopped mixed herbs (parsley, basil, thyme)

Steps:

In hot pan, heat oil.
Add clams, garlic and onion and saute for approximately 3 minutes.
Add tomatoes, white wine, and fish stock and cook until clams open.
Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes.
Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
Arrange seafood around plate.
Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

Nutrition Facts : Calories 1043.1, Fat 35.2, SaturatedFat 10.9, Cholesterol 256.7, Sodium 1487.3, Carbohydrate 113.1, Fiber 5.2, Sugar 16.1, Protein 60.2

SPICY SEAFOOD PASTA PESCATORE

Spicy Seafood Pasta Pescatore image

great for entertaining, always a hit

Provided by Linda Labi

Categories Pasta

Time 1h

Number Of Ingredients 11

Ingredients

2 Tbsp olive oil, extra virgin
1 onion, chopped
4 clove garlic, chopped
4 anchovies, chopped
1 tsp chili flakes
1 tsp cumin
1 bay leaf
1 can(s) tomato paste
8 oz tomato crushed
1 pkg linguine pasta
1 pkg cooked mixed seafood

Steps:

1. On medium, heat oil, add onion, saute for 5 minutes until almost translucent. Add garlic, saute, for 2 minutes, add anchovies, cumin, chili flakes, and bay leaf, saute for 1 minute.
2. Add small can of tomato paste and 8 oz of crushed tomatoes. Mix and cook for 10 minutes, add water if necessary.
3. Boil salted water, add pasta, cook for 8 minutes until al dente. Drain
4. rinsed cooked seafood mix, add to sauce, add drained pasta, mix and serve

Tips:

Using fresh seafood is crucial for achieving the best flavor in pasta pescatore. If fresh seafood is unavailable, frozen seafood can be substituted, but it should be thawed thoroughly before cooking.
To ensure the seafood cooks evenly, it should be cut into uniform pieces.
For a richer flavor, use a combination of different types of seafood, such as shrimp, mussels, clams, and calamari.
Be careful not to overcook the seafood, as it can become tough and rubbery. Seafood is cooked through when it is opaque and firm.
Use a high-quality olive oil to enhance the flavor of the dish.
Add a squeeze of lemon juice or a splash of white wine to brighten the flavors of the dish.
Fresh herbs, such as parsley, basil, or oregano, can be added at the end of cooking to add a pop of color and flavor.

Conclusion:

Pasta pescatore is a delicious and versatile dish that can be easily customized to suit your preferences. By following these tips, you can create a flavorful and impressive pasta pescatore that is sure to be a hit with your family and friends. Whether you prefer a classic recipe or a more creative variation, pasta pescatore is a dish that is sure to satisfy.