Pasta Pescatore

Name: Pasta Pescatore
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters crushed canned tomatoes; 2 Tbsps capers, drained; 1 teaspoon chile flakes; 118 milliliters dry white wine; 151 grams flounder fillets, cut into 2-inch pieces; 3 cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 59 milliliters grated Parmesan, for serving, optional; 340 grams linguine pasta; 151 grams raw medium shrimp, peeled, deveined; 1 smalls white onion, diced

Pasta Pescatore is a pescatarian main course. One portion of this dish contains approximately 28g of protein, 12g of fat, and a total of 541 calories. This recipe serves 4. Head to the store and pick up parmesan, shrimp, wine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat the oil in a large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onions and cook until translucent, about 3 minutes.

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Onion

Add the garlic and cook until fragrant, about 1 minute.

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Garlic

Add the wine. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes.

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Wine

Add the tomatoes and chile flakes and bring the sauce to a boil. Cook, about 10 minutes.

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Red Pepper Flakes

Tomato

Sauce

Add the flounder, shrimp and capers.

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Flounder

Capers

Shrimp

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.

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Salt And Pepper