Paccheri with Fish Sauce and Cherry Tomatoes

Paccheri with Fish Sauce (Paccheri al Sugo di Coccio)

Category: Pasta Dishes
Serves: 4

Ingredients:

Instructions:

1. Prepare the fish (Gallinella):
   Begin by cleaning the fish, which has already been gutted. Using a pair of scissors, remove all the fins. Set the fish aside for the next steps.

2. Cook the base sauce:
   In a large pot, heat a drizzle of extra virgin olive oil over medium heat. Add one peeled garlic clove, allowing it to infuse the oil with flavor. Slice the fresh chili pepper into thin rounds, removing the seeds, and add it to the pot. Let these ingredients cook together for about 3-4 minutes, letting the garlic soften and the chili pepper infuse the oil.

3. Add the fish and tomatoes:
   To the pot, add the cleaned fish along with 100g of the cherry tomatoes, washed but left whole. Season with salt to taste, add some fresh parsley, and cover the pot. Let it cook on medium heat for approximately 30 minutes.

4. Prepare the fish for the sauce:
   Once the fish has cooked, remove it from the pot. Discard the central bone and any smaller bones. Break the fish into coarse pieces, and set them aside. Add the central bone and head back into the cooking liquid (the fish broth) to infuse more flavor. Let it simmer for a few minutes.

5. Prepare the sauce base:
   In a separate saucepan, add another drizzle of olive oil and the second peeled garlic clove. When the oil is warm, add the remaining 500g of cherry tomatoes, washed and left whole. Let them sizzle for a couple of minutes before adding a ladleful of the fish broth to the pan. Let the tomatoes cook for about 5 minutes, until they start to break down slightly.

6. Combine the fish and sauce:
   Once the tomatoes have softened, add the fish pieces to the sauce along with the fresh basil leaves. Stir everything together, covering the pan to prevent the sauce from drying out.

7. Cook the paccheri:
   In the meantime, bring a large pot of salted water to a boil. Cook the paccheri according to the package instructions, stopping about halfway through the recommended cooking time.

8. Combine pasta and sauce:
   Drain the paccheri and transfer it directly into the sauce, allowing the pasta to finish cooking in the sauce for the remaining time. This will let the flavors meld together beautifully.

9. Serve and garnish:
   Once the pasta is fully cooked and well-coated with the flavorful fish sauce, plate the paccheri. Garnish with additional fresh basil leaves and serve immediately. Enjoy your delightful Paccheri al sugo di coccio!

A Delightful Dish:
The combination of tender fish, fresh tomatoes, and aromatic basil creates a wonderful and flavorful sauce that envelops the paccheri, making each bite an irresistible experience. Perfect for a special meal or an indulgent dinner with family and friends, this dish brings the best of both land and sea to your table!

Bon Appétit!