Two recipes for pasta with fish: in creamy and tomato sauces

They say the way to a man's heart is through his stomach. You can conquer an Italian by preparing pasta with fish. How will Russian heroes behave after tasting the best examples of Mediterranean cuisine? Let's check.
Where do you prefer to use fish?

• On the grill 19%, 217 votes
  217 votes 19%

  217 votes - 19% of all votes

• For a couple 14%, 163 votes

  163 votes 14%

  163 votes - 14% of all votes

• In soups 14%, 159 votes

  159 votes 14%

  Read also:  Marinated lampreys, how to prepare a delicacy at home

  159 votes - 14% of all votes

• In cutlets 12%, 140 votes

  140 votes 12%

  140 votes - 12% of all votes

• In the smokehouse 11%, 119 votes

  119 votes 11%

  119 votes - 11% of all votes

• In batter 10%, 111 votes

  111 votes 10%

  111 votes - 10% of all votes

• I will cook according to your recipes 10%, 111 votes

  111 votes 10%

  111 votes - 10% of all votes

• In pies 9%, 99 votes

  99 votes 9%

  99 votes - 9% of all votes

• I don't eat fish 1%, 10 votes

  10 votes 1%

  10 votes - 1% of all votes

Total votes: 1129

16.09.2019

• On the grill 19%, 217 votes
  217 votes 19%

  217 votes - 19% of all votes

• For a couple 14%, 163 votes

  163 votes 14%

  163 votes - 14% of all votes

• In soups 14%, 159 votes

  159 votes 14%

  159 votes - 14% of all votes

• In cutlets 12%, 140 votes

  140 votes 12%

  140 votes - 12% of all votes

• In the smokehouse 11%, 119 votes

  119 votes 11%

  119 votes - 11% of all votes

• In batter 10%, 111 votes

  111 votes 10%

  111 votes - 10% of all votes

• I will cook according to your recipes 10%, 111 votes

  111 votes 10%

  111 votes - 10% of all votes

• In pies 9%, 99 votes

  99 votes 9%

  99 votes - 9% of all votes

  Read also:  Carp caviar pancakes: ingredients, recipe, cooking tips
• I don't eat fish 1%, 10 votes

  10 votes 1%

  10 votes - 1% of all votes

Total votes: 1129

16.09.2019

×

You or from your IP have already voted.

With fried fish

Each region of Italy has its own culinary specialties. In the southern regions, pasta with fish is served in this form. Fried fish garnishing a spaghetti dish is a crowd pleaser.

Ingredients for 4 persons:

Required Products:

• Salted fish fillet (achchugi) – 8 pieces
• Canned (salted) capers – 1 tbsp. spoon
• Garlic cloves – 1-2 pieces
• Olive oil – 5 tbsp. spoons
• Black olives - 100 grams
• Spaghetti – 400 g
• Fresh hot red chili (pepper), salt - to taste
• Red tomato – 5 pcs.
• Fresh chopped parsley - 2 tbsp. spoons

Cooking time: 20 min.
Cooking time: 25 min.

Number of servings: 4

Energy value per 100 grams:

• Calories: 239.9
• Proteins: 7.2
• Fat: 12.4
• Carbohydrates:21.8

Preparation steps:

1. Wash the tomatoes and make cross cuts at the top.
2. Place the tomatoes in boiling water for 4-5 minutes. Remove and set aside to cool.
3. Rinse salted fish, olives, capers under water to remove salt. Dry, cut into pieces. Pass the garlic cloves through a garlic press.
4. Remove seeds from pepper. Achchugi, olives, peppers, cut into pieces.
5. Fry the olives in a frying pan in oil.
6. Peel the tomatoes and place in a colander.
7. Cut the tomatoes into cubes and add to the pan (can be replaced with ketchup).
8. Add 1 tbsp to vegetables. spoon of parsley, add salt.
9. Gently mix the vegetables and leave to simmer for 6-8 minutes. over very low heat.
10. Boil spaghetti in pre-salted water.
11. Once boiled, drain the water and add to the vegetables in the pan. Serve hot after 3-4 minutes. Garnish with chopped parsley. Preparing such a dish is not difficult even for a novice housewife.

Fish carbonara

The name of this delicious pasta with fish comes from local coal miners (carbonaio). While sending their husbands to work, their wives collected food that was stored for a long time. The obligatory components of the carbonaria set were pasta and hard cheese. In Rome, carbonara is prepared with bacon; in coastal regions, it is most often prepared with fish. They use cod, dorado, tuna, and swordfish. Salmon is the main ingredient in this recipe.

Required Products:

• Salmon fillet – 200 gr.
• Spaghetti (firm varieties) – 200 gr.
• Heavy cream for sauce – 170 ml
• Butter – 60 ml
• Wine (for sauce) – 80 ml
• Leek – 80 gr.
• Hard cheese – 80 ml
• Pepper, salt - optional

Preparation time: 20 minutes
Cooking time: 25 minutes

Number of servings: 4

Energy value per 100 grams:

• Calories: 302.9
• Proteins: 7.1
• Fat: 11.4
• Carbohydrates:42.9

Step-by-step cooking recipe:

1. Boil the pasta in salted water and drain in a colander.
2. Cut the fish into pieces.
3. Wash the leeks and cut into rings.
4. Melt the butter and lightly simmer the leek.
5. As soon as the onion softens, add cream.
6. Mix the onion with cream, bring to a boil, simmer for 3-5 minutes over low heat.
7. Add wine, followed by pieces of salmon.
8. Bring the fish idyll in the sauce to a boil, simmer under the lid over low heat for 8-10 minutes.
9. Season the sauce with spices, add boiled spaghetti, simmer for another 3 minutes.
10. Grate the cheese on the finest grater.
11. Place the pasta on plates and sprinkle with Parmesan.

With milk

Russians most often associate pasta with meat or vegetables. But it is pasta with fish, flavored with dry seasonings and fresh herbs that will lift your spirits. Pasta contains serotonin - the hormone of joy and happiness. This is also why the smile never leaves Italians from morning to evening. The milky taste of the dish with sauce and red fish will add positive emotions.

Products for the dish:

• Durum wheat pasta – 250 grams
• Salmon fish – 250 grams
• Olive oil with additives – 3 tbsp. spoons
• Garlic – 3 cloves
• Milk – 250 ml
• Butter – 2.5 tbsp. spoons
• Wheat flour – 1.5 tbsp. spoons
• Black pepper, salt - to taste
• Parmesan cheese – 30 gr.
• Spinach – 40 grams

Cooking time: 20 min.
Cooking time: 25 min.

Number of servings: 4

Energy value per 100 grams:

• Calories: 302.9
• Proteins: 7.1
• Fat: 11.4
• Carbohydrates:42.9

Step-by-step cooking tips:

1. Cut the finished red fish fillet into thin strips. Cut the peeled garlic into large pieces.
2. Heat olive oil in a frying pan. Add garlic, fish fillet, dry spices, salt.
3. Remove the garlic from the pan - discard it and the fish.
4. To prepare the sauce, add butter and flour to a hot frying pan, which you need to fry for the sauce, stirring constantly.
5. Boil the pasta in salted water (according to instructions). Fold back to drain liquid.
6. Add washed spinach, torn into pieces by hand.
7. Simmer the milk sauce a little. Add fried salmon, pasta, stir.
8. Place on serving plates and sprinkle with grated cheese. This sauce is very tasty and healthy!

Seafood pasta “Boats”

This is not just pasta with shrimp and mussels, but a spectacular and very tasty appetizer made from large stuffed “shells”.

You will need:
20 conciglioni (large shells), 350 g shrimp without shells, 150 g mussels without shells, 150 g cream cheese, 0.3 cups grated hard cheese, 50 g shallots, 3 cloves of garlic, 0.25 cups milk , 3 cups marinara sauce, 1 tbsp.
l. starch, basil, olive oil. Preparation:

1. Fry chopped shallots in olive oil, add garlic, then quickly stir in cream cheese, pour in milk, simmer until the mixture becomes homogeneous. Season with chopped basil and ground pepper. 2. Mix shrimp and mussels with starch and place in a frying pan with cheese and onion sauce. 3. Fill pre-cooked and dried shells with minced seafood, place on a baking sheet, add marinara sauce, sprinkle with grated cheese and bake in the oven or microwave.

With salmon and mushrooms

Pasta with fish in creamy sauce is the hostess of family feasts. And red fish is the queen of dishes. Pine nuts combined with mushrooms will add piquancy. Hard cheese will enhance the flavor of the sauce. In special cases, goat product is used.

Set of required products:

• Durum wheat pasta – 350 grams
• Salmon fish – 300 grams
• Fresh champignons – 300 grams
• Heavy cream – 200 ml
• Olive oil with additives - 3 tbsp. spoons
• Pine nuts – 40 gr.
• Sea salt - to taste
• Peppercorns - to taste
• Any hard cheese – 90-100 gr.
• Dill greens – 10 gr.

Cooking time: 20 min.
Cooking time: 25 min.

Number of servings: 4

Energy value per 100 grams:

• Calories: 302.9
• Proteins: 7.1
• Fat: 11.4
• Carbohydrates:42.9

How to cook - step by step recipe:

1. Wash the champignons, cut into strips, fry for 2-3 minutes in a small amount of oil, remove from the pan.
2. Cut the salmon fillet into pieces, lightly fry, adding a little more oil to the pan.
3. Add the cream and turn up the heat until the cream reduces a little.
4. Add salt and ground pepper.
5. Boil the pasta in salted water, drain in a colander, and let the liquid drain.
6. Lightly fry the nuts in a separate frying pan.
7. Wash the dill, dry it, chop it finely.
8. Mix pasta and sauce. Divide among plates.
9. It is recommended to decorate the pasta with cream and fish with nuts, grated cheese, and chopped dill.
10. Pasta with salmon and mushrooms can be cooked in the oven. The dish will become dietary and can be served to children and people with gastrointestinal problems.

Black pasta in creamy wine sauce

Wine sauces are very popular in European cuisine. For their preparation, not only sweet or dry wines are used, but also champagne or port. The final taste of the sauce depends on the choice of drink. As for fish dishes, an exquisite creamy wine sauce will be the best addition to them.

Ingredients for the sauce:

• White wine – 100 ml;
• Cream – 250 ml;
• Onion / ½ piece;
• Mustard – 1 tsp;
• Butter – 30 g;
• Nutmeg / ½ tsp;
• Salt - to taste;
• Black and white pepper - to taste;
• Rosemary – 1 sprig.

Preparation:

1. Cook pasta according to package instructions, but less than a minute.
2. Cut the salmon fillet into small cubes and fry in hot olive oil until cooked.
3. Peel the onion and chop finely.
4. Melt the butter in a small saucepan and sauté the onion in it for 2 minutes.
5. Pour in the wine, stir, reduce the heat and wait for the mixture to reduce by half.
6. Now it’s the turn of the cream - pour it into the saucepan, add salt and pepper to the sauce, add mustard, chopped rosemary, stir and place the fish pieces into the sauce.
7. Simmer the contents of the saucepan for 5 minutes, without bringing to a boil.
8. Place the pasta on a plate and top with pieces of fish in creamy sauce.

You can decorate the finished dish with sun-dried tomatoes and fresh basil leaves. The taste and appearance of black pasta with salmon in creamy sauce is beyond praise!

With tuna and orange sauce

Tuna pasta is one of the most common dishes in Italian cuisine. Not only oranges, but also tomatoes, peppers, and capers can accompany the dish. Greens are an essential ingredient. But that's just the taste. Some people like basil. Arugula, oregano, and marjoram have their own armies of fans.

Ingredients:

• Pasta – 240 gr.
• Canned tuna (2 cans) – 320 gr.
• Olive oil – 3 tbsp. spoons
• Balsamic vinegar – 2 tbsp. spoons
• Mustard – 2 tbsp. spoons
• Arugula – 20 gr.
• Orange zest – 1.5 tbsp. spoons
• Orange juice – 100 ml
• Salt, red pepper - to taste

Cooking time: 20 min.
Cooking time: 10 min.

Number of servings: 4

Energy value per 100 grams:

• Calories: 153.4
• Proteins: 11.3
• Fat: 1.5
• Carbohydrates:23.6

Step-by-step cooking process:

1. Boil water, add salt, and boil the pasta. There is no need to overcook the pasta; it is better to undercook it a little.
2. Wash the orange. Squeeze the juice, grate the zest.
3. In an empty container, whisk together the juice, orange zest, red pepper, balsamic vinegar, and mustard.
4. Salt the sauce, add arugula, which you need to tear with your hands, and mix.
5. Divide the pasta into serving bowls. Place canned tuna on top of the pasta and season with orange sauce.

Types of pastes

This product is based on fermented soybeans - an ingredient that is not very common in Russia, but is extremely popular in Asian countries. It is a natural immunomodulator, supplier of vitamins C, K, B1, B6 and B12 and an excellent natural probiotic that improves digestion. Depending on the fermentation period of the beans, the paste will be an excellent addition to Korean and Japanese dishes.

The paste is packaged in boxes of different colors, which helps to distinguish its sharpness and richness even from the photo:

• Red (Gochudian) is the hottest and hottest, with a lot of red pepper. Made from beans that have been ripened for six months;
• Green (Samdyan) is a less spicy variety;
• Orange or brown (Tvendyan) is a soft paste, ripened for a month. Ideal for people who do not tolerate spicy food well.

Manufacturers can vary pepper paste recipes by adding seafood, barley, wheat or rice flour, mustard or olive oil, herbs and spices.

With hake and avocado

Pasta (πάστα) translated from Greek means “flour with sauce.” The Italians would be seriously offended by such an earthly comparison. Pasta is a melody of love, seasoned with the ingredients of feelings. Don't think that hake is just a sea fish. And the paste is just that, one of the components. Pasta with white fish is a gourmet’s dream, which when combined with avocado will create a special mood.

Required ingredients:

• Pasta – 230 gr.
• Hake fillet – 450 gr.
• Avocado – 1 piece
• Tomato sauce – 10 tbsp. spoons
• Premium flour – 6 tbsp. spoons
• Salt, ground black pepper - to taste
• Vegetable oil (olive, corn) – 3 tbsp. spoons
• Chopped dill – 1 tbsp. spoon

Cooking time: 20 min.
Cooking time: 25 min.

Number of servings: 4

Energy value per 100 grams:

• Calories: 166.7
• Proteins: 9.1
• Fat: 4.4
• Carbohydrates:22.9

Step-by-step cooking process:

1. Cook the pasta in boiling salted water, following the cooking time instructions.
2. Drain the pasta in a colander and place on plates before serving.
3. Wash the hake (fillet), dry, sprinkle with salt, pepper, and roll in flour.
4. Heat the oil and quickly fry the fish to preserve the juice and flavor.
5. Remove fish from pan.
6. Add tomato paste to the remaining oil and mix well. You can replace the paste with mashed tomatoes and make a sauce. It will take time, but you won’t mind it. Homemade sauce is very tasty.
7. Wash the avocado, remove the pit, cut into slices.
8. Place white fish fillets, avocado, sauce into a baking dish and mix carefully. Bake in a hot oven for 8-10 minutes.
9. Place on plates on top of the pasta. Sprinkle with herbs.

Tasty, bright, unusual

We bring to your attention several dishes, the taste of which is revealed by adding pepper and soybean pastes. Surprise your guests with unexpected Korean seasonings!

1. Fried white fish with Samdyan paste. Cut the fillets into 3-4 cm thick pieces and brush with a dressing of paste, rice vinegar, garlic and ginger. Let sit for 30 minutes and grill on both sides. Serve with finely chopped green onions.
2. Fried stuffed tomatoes. The filling here is a mixture of finely chopped ham, boiled shrimp and mushrooms. The filling is filled with a mixture of Gochujiang paste, soy sauce and tomato paste. Carefully remove the pulp from tomatoes cut in half, fill with minced meat and dip the cut in egg white. Quickly fry the stuffed tomatoes on all sides in hot pork fat.
3. Pork with vegetables. If you like a combination of sweet and sour flavors, use a marinade of mild paste, honey and orange or grapefruit juice. Cut the meat into strips and marinate for 3-4 hours. Quickly fry the meat and vegetables in a frying pan, mix and pour in the remaining marinade. Boiled rice is suitable as a side dish.

Korean pepper paste will be a good help for lovers of oriental cuisine: just a couple of spoons added to the dish will give it a pronounced oriental note. You just need to choose the “magic box” to your taste!

With added shrimp

The history of the gourmet Italian dish is surrounded by myths. One of the legends, which tells about the love of the owner of a small restaurant for a girl from a simple family, is especially liked by local residents. The young beauty wasted away before our eyes. The poor parents did not know how to help their daughter. A man in love, not knowing how to help, decided to cook pasta with shrimp for the girl. Served with cream sauce. The beloved tasted an amazing dish. And after some time there was no trace of the disease left.

Ingredients:

• Italian spaghetti – 300 gr.
• Shrimp (salad, king) – 17 pieces
• Cream (15-20%) – 1.5 tbsp. spoons
• Peasant butter – 1.5 tbsp. spoons
• Sunflower or olive oil – 1.5 tbsp. spoons
• Garlic – 3 cloves
• Mixture of crushed peppers, sea salt - to taste
• Parmesan cheese – 80 gr.

Preparation time: 20 minutes
Cooking time: 25 minutes

Number of servings: 4

Energy value per 100 grams:

• Calories: 198.6
• Proteins: 16.3
• Fat: 4.8
• Carbohydrates:22.5

Step-by-step description of the recipe:

1. Boil spaghetti in salted boiling water. This must be done in parallel so that the paste does not cool down.
2. Pour out the water and leave the pasta in a colander for a while to get rid of the liquid.
3. Remove shell and entrails from shrimp. To do this, they are defrosted and filled with boiling water.
4. Melt butter in a frying pan, add olive oil.
5. Chop the garlic into rings and add to the oil. Once it's lightly toasted and the oil mixture is saturated with flavor, add the shrimp.
6. Fry seafood for 4-6 minutes. Remove the garlic.
7. Remove the pan from the heat, pour cream into the butter with shrimp, add pepper, stir.
8. Cover the sauce with shrimp and simmer for 3-4 minutes until it thickens a little.
9. Combine pasta with creamy dressing, stir, sprinkle with grated cheese.
10. Serve the spaghetti on a platter seasoned with love.

With anchovies

The small fish from the anchovy family has a special taste. Anchovy meat (anchovy) is fatty, tender, and contains healthy Omega-3 fatty acids. It is impossible to replace fish, it is so piquant by nature. As a last resort, you can use a close “relative” - sprat. But this will be a different dish.

List of products:

• Pasta – 400 gr.
• Anchovies – 400 gr.
• Red tomatoes – 3 pcs.
• Arugula – 200 gr.
• Garlic cloves – 2 pcs.
• Olive oil – 2 tbsp. spoons
• Hard cheese (Parmesan) – 200 gr.
• Salt, ground black pepper - to taste

Preparation time: 20 minutes
Cooking time: 25 minutes

Number of servings: 6

Energy value per 100 grams:

• Calories: 126.5
• Proteins: 4.2
• Fat: 1.2
• Carbohydrates: 24.6

Step-by-step cooking method:

1. Scald clean red tomatoes with boiling water, remove the skin, cut into cubes.
2. Fry the anchovy fillets in oil along with chopped garlic, tomatoes, salt, and garlic.
3. Wash the arugula, dry it, cut it.
4. Boil the pasta in salted water and drain in a colander.
5. Mix pasta with anchovy sauce and arugula.
6. Place on serving plates and sprinkle with grated cheese.

With lightly salted salmon in lemon cream sauce

This pasta recipe with salted red fish will make you look at the traditional dish in a new way. Citrus notes make the lemon cream sauce very interesting. And in general, the contrast of pasta with lightly salted salmon and the thick sauce literally enveloping the ingredients is simply delicious!

Ingredients:

• Paste – 400 g;
• Lightly salted salmon – 250 g;
• Cream – 250 ml;
• Lemon juice – 60 ml;
• Onion – 1 piece;
• Olive oil – 2-3 tablespoons;
• Butter – 50 g;
• Provençal herbs – 1 and ½ tsp.

To prepare this pasta with lightly salted red fish, it is better to use a wide variety of pasta, such as tagliatelle or fettuccine. Flat strips of egg noodles with a rough structure absorb thick sauce faster and better and “hold” its aroma longer.

Preparation:

1. Boil pasta according to package instructions.
2. Finely chop the onion and fry it in olive oil until golden brown.
3. Add butter, cream and lemon juice, simmer the contents of the saucepan over low heat for about 5 minutes.
4. Place pieces of lightly salted salmon into the sauce and sprinkle with seasoning.
5. Drain the pasta, mix with the sauce and leave for 5 minutes with the lid closed.

This is how, in literally 15 minutes, you can prepare an original and incredibly tasty dish that will delight all fans of Mediterranean cuisine. You can diversify the taste of the original creamy lemon sauce by adding red caviar to it. This variation of the recipe is quite often found on the menu of local establishments. Of course, it’s difficult to call a budget pasta with red fish and caviar, but due to the bursting eggs, the sauce acquires an unusual texture and a pleasant salty taste.

With trout and arugula

Italians love arugula, so they add the slightly bitter plant to sauces, salads, alcoholic and soft drinks. Each restaurant has its own unique recipe with arugula. Tender trout in creamy sauce combined with classic spaghetti will tell you about Italy better than hot words.

Product composition:

• Spaghetti – 350 g
• Lightly salted trout/salmon – 450 g
• Garlic – 3 cloves
• Lemon – 1 piece
• Arugula – 1 bunch
• Olive oil – 2 tbsp. spoons
• Cream – 200 ml
• Pepper, fine salt - to taste
• Hard cheese (any) – 90 gr.

Preparation time: 20 minutes
Cooking time: 25 minutes

Number of servings: 4

Energy value per 100 grams:

• Calories: 161.3
• Proteins: 11.1
• Fat: 3.3
• Carbohydrates: 21.7

Step-by-step cooking method:

1. Fry garlic in olive oil. There is no need to peel the garlic; place it in slices in heated oil along with the peel, and then remove it.
2. Separate lightly salted fish from the skin, remove small bones, and season generously with lemon juice.
3. Cut the fish into strips, place in a frying pan, fry on both sides for 2-3 minutes on each side.
4. Pour room temperature cream over the trout and bring to a boil over low heat.
5. Add spices to the sauce - garlic, arugula. Instead of arugula, you can use oregano; marjoram is an immortal classic.
6. Boil the spaghetti in salted water (do not overcook!), drain in a colander.
7. Place the spaghetti on plates, pour over the sauce, and sprinkle with grated rice. Spaghetti is served hot. Delicious - you'll lick your fingers!

Italian stewed fish with tomato paste

For this version of the dish, you can take any red fish. Not only expensive varieties such as salmon and trout are ideal, but also affordable pink salmon. Farfalle, i.e. “Bantiki” pasta can be replaced with spaghetti, linguine, capellini, etc., but always with high-quality and hard varieties. If you want more vegetables in the tomato sauce, you can pre-fry the onions and carrots and then put them in the dish along with the tomatoes.

To prepare this dish you will need:

• fish - 600g;
• durum pasta - 300g;
• garlic 1 clove;
• lemon – 1 piece;
• parsley - 1 bunch;
• ketchup or other tomato sauce - 1 tbsp;
• olive oil;
• salt, pepper to taste.

How to cook pasta with red fish in tomato sauce

1. Boil the pasta (see the cooking time on the package) until al dente, i.e. so that they are very slightly hard, then they will not be overcooked during further cooking.

2. Fry the garlic in olive oil in a frying pan.

3. We fillet the fish and cut it into cubes. We carefully select all the seeds.

4. Add the fish to the garlic in a frying pan and pour over lemon juice (one slice of lemon is enough).

5. Pepper, salt and fry for a few more minutes.

6. When the fish is cooked (i.e. the color changes and becomes lighter), add the herbs and tomato. Simmer for a couple more minutes.

7. Pour cold running water over the finished pasta to reduce the temperature and stop cooking.

8. Add the pasta to the pan and mix with the fish. Reduce the heat and heat everything together for another 3-4 minutes.

Author: Irina

Fish now, of course, is not a cheap product, but sometimes you can afford a good one. You definitely need to buy and cook sometimes. You can use hot smoked fish for this pasta. Can you imagine the aroma that will linger in the kitchen while you cook? Or salty. Boiled and lightly fried lightly salted salmon will also be very tasty. Try, cook, achieve the perfect texture of the creamy sauce as you like it, and you will definitely come to love this dish. Happy cooking!