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Writer's picturebrkt-ברקט

Pasta Alla Tarantina

Inspired by Cozze alla Tarantina, a typical dish of the city and the province of Taranto, and a favorite throughout Italy. The dish is usually prepared with mussels in their shells and crusty bread on the side. I decided instead to take alla Tarantina as my inspiration for my seafood recipe below.



BT's Pasta Alla Tarantina


Ingredients:

2 cups diced fresh tomatoes

1/2 pound (250 grams) prawns - shells on, heads removed

1/2 pound (250 grams) white flesh fish such as cod or grouper - cut into cubes

1/2 pound (250 grams) mussel meat

1 pound (500 grams) dried pasta - any shape you prefer

1/4 cup olive oil

6 cloves garlic

2 red, fresh peperoncino chilis

1/4 teaspoon dried peperoncino flakes

1/4 teaspoon ground cloves

1 teaspoon oregano

1 bay leaf

1 cup white wine

1 cup filtered water

1 teaspoon sugar

1 small bunch fresh parsley

1 teaspoon kosher salt

ground black pepper


Directions:

Turn oven to 400 F (200 C)

Into an ovenproof dish add tomatoes, garlic, two kinds of peperoncino, oregano, bay leaf, clove, sugar, salt, pepper and olive oil

Toss ingredients until tomatoes are thorough coated

Place in the oven and roast for 30 minutes

Remove from oven and let cool for 5 minutes

Using a sieve over a bowl, strain liquid from tomato mixture

Reserve liquid

Remove bay leaf from roasted tomatoes and discard

Place roasted tomatoes in a bowl and reserve

Bring water to boil for pasta and cook according to instructions on package

Add reserved tomato liquid and wine to a heavy gauge saucepan

Place pan on burner and turn heat on to medium

When broth just begins to bubble, add fish and seafood

Turn heat down to low and simmer for 2-3 minutes

Add roasted tomato mixture and heat thoroughly

When pasta is cooked al dente, toss with seafood

Garnish with chopped parsley


Enjoy! !בתיאבון






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