Spaghetti all’Acqua Pazza Recipe: A Delightful Italian Seafood Pasta
Category: First Courses
Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
If you’re craving a dish that brings together the beauty of the sea and the simplicity of Mediterranean flavors, look no further than Spaghetti all’Acqua Pazza. This dish, which translates to “spaghetti with crazy water,” is a light, aromatic pasta recipe that features tender fish fillets, fresh cherry tomatoes, and aromatic herbs, all simmered in a flavorful fish stock. The result is a heavenly, slightly tangy sauce that coats the spaghetti, making for a perfect summer meal or a cozy dinner year-round.
In this recipe, we’ll be preparing the dish from scratch, starting with creating a fragrant fish stock, followed by preparing the spaghetti and combining all the elements for a truly delicious Italian experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400g |
| Orata (sea bream) | 800g |
| Pachino tomatoes | 500g |
| Onion | ½ |
| Garlic | 1 clove |
| Dry white wine | 50ml |
| Fresh parsley | to taste |
| Extra virgin olive oil | to taste |
| Sea salt | to taste |
| Black pepper | to taste |
| Dry white wine (additional) | 100ml |
| Leeks | ½ |
| Water | as needed |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~35g |
| Carbohydrates | ~60g |
| Fat | ~15g |
| Fiber | ~3g |
| Sodium | ~400mg |
Note: Nutritional values are estimates based on typical ingredients.
Instructions:
-
Prepare the Fish and Stock:
- Begin by cleaning the fish. Make sure to remove the head and any remaining entrails, and carefully fillet the fish. You should reserve the fish bones and trimmings (excluding the intestines) to prepare the fish stock (fumetto).
- Rinse the fish fillets under cold running water to remove any blood or impurities. Use the back of your hands to feel for any bones in the fillets and carefully remove them. Cut the fillets into small cubes and set them aside.
- For the fumetto, slice the onion and leeks, then sauté them with a clove of garlic in a little olive oil until softened. Add the fish scraps and let them brown lightly for a few minutes.
- Pour in the dry white wine (50ml), allowing it to reduce and evaporate. Add water, salt, and black pepper, and let everything simmer for 30 minutes, covered. Afterward, strain the stock through a fine mesh sieve, discarding the solids. Keep the fumetto warm for later use.
-
Prepare the Sauce:
- In a separate pan, heat a drizzle of extra virgin olive oil and sauté the remaining half onion (finely chopped) and the garlic clove. Let them cook gently until fragrant and golden.
- Add the cubed fish fillets to the pan, sautéing briefly, then pour in the remaining dry white wine (100ml) and allow it to evaporate. Once the wine is almost completely absorbed, add a ladleful of the warm fish stock to the pan.
- Season with salt, black pepper, and a handful of freshly chopped parsley. Let the sauce simmer gently while the pasta cooks.
-
Cook the Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, until al dente.
- Once the pasta is cooked, reserve a cup of pasta water and drain the spaghetti. Add the pasta directly into the pan with the fish and sauce, tossing gently to combine. If the sauce appears too thick, add some of the reserved pasta water to loosen it.
-
Finish and Serve:
- Serve the pasta immediately, garnishing with extra parsley and a drizzle of extra virgin olive oil. Optionally, add a little freshly cracked black pepper to enhance the flavor.
- Pair the dish with a crisp white wine, such as a Pinot Grigio or Verdicchio, for a true Mediterranean dining experience.
Tips and Variations:
- Use Fresh Fish: Fresh fish is key to making the fumetto, as it imparts a delicate flavor to the pasta sauce. If orata (sea bream) is unavailable, you can substitute it with another firm white fish like bass or snapper.
- Add Cherry Tomatoes: The sweetness and acidity of Pachino tomatoes perfectly balance the richness of the fish, adding a pop of color and flavor to the dish. You can choose to lightly crush them before adding them to the pan for a more robust tomato flavor.
- Customize with Vegetables: If desired, you can add other vegetables like zucchini or bell peppers to the sauce for extra texture and color.
This dish captures the essence of Italian coastal cuisine with simple ingredients, allowing the natural flavors of the fish and fresh herbs to shine. It’s a meal that combines the soul of traditional Mediterranean cooking with a modern twist on fish pasta. Whether you enjoy it for a special dinner or as an everyday meal, Spaghetti all’Acqua Pazza is sure to delight with every bite!
Enjoy your Spaghetti all’Acqua Pazza and embrace the true flavors of Italy in the comfort of your home. Buon appetito!
