Best 3 Pasta Pescatore Recipes

Pasta pescatore is a delicious and flavorful seafood pasta dish that is sure to please everyone at your table. With its origins in Italy, this dish is traditionally made with a variety of seafood, such as shrimp, mussels, clams, and calamari, combined with a flavorful tomato sauce and tossed with pasta. The combination of briny seafood and tangy tomato sauce creates a delightful symphony of flavors that is sure to become a favorite in your kitchen. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, pasta pescatore is the perfect choice.

Here are our top 3 tried and tested 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:

Use fresh, high-quality seafood. This will make all the difference in the flavor of your pasta pescatore.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
Use a variety of seafood. Don't be afraid to mix and match different types of seafood, such as shrimp, mussels, clams, and calamari.
Use a flavorful white wine. The white wine you use in your pasta pescatore should be dry and full of flavor. A good option is a Sauvignon Blanc or Pinot Grigio.
Add some fresh herbs. Fresh herbs, such as parsley, basil, and oregano, can add a lot of flavor to pasta pescatore.
Serve immediately. Pasta pescatore is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Pasta pescatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make a pasta pescatore that is sure to impress your family and friends. So next time you're looking for a seafood dish, give pasta pescatore a try. You won't be disappointed.