Mediterranean Fresh Fish Pasta with Paccheri | CookOS

Mediterranean Fresh Fish Pasta

Name: Mediterranean Fresh Fish Pasta with Paccheri
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs fresh fish, assorted varieties (like barracuda, snapper); 1 pint cherry tomatoes; 3 tbsp olive oil; 4 cloves garlic, minced; 1/2 cup white wine; 28 oz can tomato puree (passata); 1 lb paccheri pasta; 1/2 cup black olives; 1/4 cup fresh parsley, chopped

Mediterranean Fresh Fish Pasta combines freshly caught fish with cherry tomatoes, black olives, and garlic in a white wine sauce served over paccheri pasta. This boat-to-table dish showcases how simple, quality ingredients create authentic Italian coastal cooking.

🌍Italian 🏷️Fish pasta 🏷️Pasta 🏷️Seafood 🏷️Mediterranean Catch and cook

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Total

50 min

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

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Ingredients

2 lbs fresh fish, assorted varieties (like barracuda, snapper)
1 pint cherry tomatoes
3 tbsp olive oil
4 cloves garlic, minced
1/2 cup white wine
28 oz can tomato puree (passata)
1 lb paccheri pasta
1/2 cup black olives
1/4 cup fresh parsley, choppedoptional

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Instructions

1
Go fishing and catch your fresh fish for the day.
2
Prepare your ingredients: halve the cherry tomatoes and mince the garlic.
3
Clean and fillet the freshly caught fish.
4
In a large skillet over medium heat, add olive oil and sauté the minced garlic. Add pieces of the filleted fish and cook lightly.
5
Deglaze the pan by pouring in the white wine.
6
Pour in the tomato puree. You can add some whole fish or fish heads to the sauce for extra flavor. Let it simmer.
7
While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package directions.
8
Add the black olives to the simmering fish and tomato sauce.
9
Once cooked, drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is well-coated.
10
Garnish generously with chopped fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Add fish to the simmering sauce only in the final 8–12 minutes; longer cooking breaks it apart and dries it out.
Use dry white wine (Pinot Grigio or Vermentino pairs well); avoid sweet or oaked wines that overpower delicate fish.
Reserve 1 cup pasta water before draining; stir 2–3 tbsp into the sauce just before plating to loosen it and help it cling to the paccheri.
Taste for salt after adding fish—the olives and tomato puree contribute saltiness; adjust at the end rather than mid-cooking.

Substitutions

Paccheri → rigatoni or penne (sauce clings slightly less but still works well)
White wine → dry vermouth or additional fish stock (omit if cooking on a boat without wine access)
Cherry tomatoes + canned passata → 2 lbs fresh tomatoes, blended and strained (more labor-intensive, fresher taste)
Black olives → green olives or capers (capers add brine instead of briny olive flavor)

Storage & make-ahead

Store leftover sauce (without pasta or fish) in an airtight container up to 2 days; reheat gently on stovetop. Serve pasta fresh; do not store cooked pasta with sauce longer than 1 day.

Common Questions

What types of fish work best for this pasta?

Firm white fish like barracuda, snapper, sea bass, or grouper hold up best to the sauce. Use 2 lbs total of assorted varieties for depth of flavor.

Can I use frozen fish instead of fresh?

Yes, thaw completely and pat dry before cooking. Fresh fish delivers better texture and flavor, but quality frozen fish works in a pinch.

What's the difference between paccheri and other pasta shapes?

Paccheri are large, ridged tubes that trap sauce inside. Other large shapes like rigatoni or penne work, but paccheri's hollow center better holds the chunky seafood sauce.