You may choose any type of seafood you wish to suit your budget and your palette, as well as changing up the produce too. The anchovies make the flavor of this sauce so yummy, and if you're an anchovy-hater, you will never know they are in there, I promise. However, if you wish to omit this ingredient you can - the dish will still taste fabulous! This recipe is without a doubt, seafood heaven!
Ingredients
2 tbsp. olive oil
2 large red bell peppers, diced
1 large brown-skinned onion, halved and sliced into thin half moons
4 cloves fresh garlic, chopped
1 small can anchovy fillets (about 12 fillets) in oil, chopped
1 tsp. red pepper flakes or ½ tsp. ground cayenne pepper
10 fresh roma tomatoes, chopped
2 lbs. fresh fish, de-boned and cut in 1” pieces
Juice of a large lemon
2 tbsp. butter
2/3 cup Italian parsley, roughly chopped
1 ½ lbs. dried pasta (I use Rotelle or Gemelli)
Method
1. Heat the olive oil in a large skillet and cook the next 5 ingredients over a medium heat for about 8 minutes, stirring occasionally. Break up the anchovies with a wooden spoon as they cook. In the meantime, start heating the pasta water on a high heat. Bring to a boil and add a couple of handfuls of kosher salt. Cook the pasta according to the package directions and drain.
2. Add the chopped tomatoes to the skillet and stir to combine. Cook for approximately 15 minutes or until the tomatoes start to make juices in the pan. Add the fish and stir. Cook covered, for 10 minutes or until the fish becomes flaky. Remove the lid and add the lemon juice, parsley and butter. Stir. Taste and add salt if necessary. Serve over pasta.
Serves 6
