Zesty Casarecce with Perch Fish and Cherry Tomatoes

Casarecce with Perch Fish

Category: Main Dishes
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Instructions

1. Boil Water for Pasta:
   Start by bringing a large pot of water to a boil. Once the water is bubbling, add a generous pinch of salt. This will be used later to cook the casarecce pasta.

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2. Prepare the Vegetables and Fish:
   While the water is heating up, peel and finely slice the red onion. Then, trim the chili pepper, remove the seeds, and chop it finely. If you prefer a more subtle garlic flavor, you can peel the garlic and leave it whole. Otherwise, thinly slice it to enhance its presence in the dish. For the capers, rinse them thoroughly under cold running water to remove any excess salt if they are salted. Lastly, dice the perch fish into bite-sized pieces.

3. Sauté the Aromatics:
   In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced onion, garlic, and chili pepper to the pan. Stir frequently to avoid burning, allowing the onion to soften and turn translucent. Next, add the chopped capers and continue sautéing for a few minutes until the mixture is fragrant.

4. Incorporate Anchovies and Tomatoes:
   Once the onions are softened, add the anchovy fillets (drained from their oil) to the skillet. Stir them into the mixture until they dissolve and melt into the oil, enriching the sauce. Then, add the cherry tomatoes, halved, and cook for about 5 minutes, allowing them to break down slightly and release their juices.

5. Cook the Perch Fish:
   Lower the heat and add the diced perch fish to the pan. Gently stir, being careful not to break the fish pieces. Let the fish cook for about 3–4 minutes, just until it is cooked through. Add the Taggiasca olives, season with salt and pepper, and mix gently. Remove the pan from the heat to keep the fish tender and prevent overcooking.

6. Cook the Pasta:
   Meanwhile, add the casarecce pasta to the boiling salted water. Cook until al dente, according to the package instructions (typically around 8–10 minutes). Once the pasta is ready, reserve a small cup of pasta water and drain the rest.

7. Combine and Finish the Dish:
   Add the drained pasta directly into the skillet with the fish and sauce. Toss everything together over low heat, adding a splash of the reserved pasta water if needed to help coat the pasta in the sauce. Stir in freshly grated lemon zest and basil to give the dish a fresh and aromatic finish.

8. Serve:
   Serve the Casarecce with perch fish immediately, garnished with a few more fresh basil leaves. Enjoy the delicate balance of flavors from the savory fish, tangy tomatoes, and a hint of lemon.

Tips and Variations:

• You can substitute the perch with any mild white fish like cod or bass for a similar flavor.
• If you prefer a spicier kick, you can increase the amount of chili pepper or add a pinch of dried chili flakes.
• For a creamier version, you can stir in a tablespoon of heavy cream or a dollop of mascarpone just before serving.

Enjoy your meal!