Pasta with Perch

Name: Pasta with Perch
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Casarecce pasta 3 ¼ cups; Perch fillet 7 oz; Anchovies in oil fillets 2; Garlic 1 clove; Extra virgin olive oil 1.4 tbsp; Fresh chili pepper 1; Salted capers 10; Cherry tomatoes 1 ½ cup; Red onions 1; Taggiasca olives pitted 0.7 oz; Lemon peel 1; Fine salt to taste; Black pepper to taste; Basil to taste

it de fr es br

417

Calories per serving

Lactose Free

Energy Kcal 417
Carbohydrates g 69.8
of which sugars g 5.7
Protein g 18.1
Fats g 7.2
of which saturated fat g 1.12
Fiber g 3.7
Cholesterol mg 38
Sodium mg 401

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Pasta with perch, yeah, it's a real Ligurian favorite that brings some tender Mediterranean goodness right to your table. I mean, this pasta with perch recipe is all about local flavors like Taggiasca olives, plump cherry tomatoes, and a couple of anchovies—gotta love that unmistakable Italian kick. Folks in Liguria really take their fish seriously, and the way they handle the perch here—removing all those little bones, chopping everything fine—makes every bite feel super moist and packed with flavor. Really really tasty. The fresh perch shines, but it’s the combo of salty capers and tangy olives that makes this perch pasta dish extra special. People often rave about seafood pasta from the coast, but Liguria’s take? Both casual and kinda special. Perfect for impressing friends with something that tastes like a seaside holiday.

Picture a big bowl of this easy perch pasta at a get-together—it just feels like the meal’s going to be amazing. The simple ingredients work together to create a dish that’s both light and rich. You know, letting you taste the sweet tomatoes and the briny pop from the olives. And listen, Taggiasca olives are a big deal in this part of Italy—they’re smaller, softer, and bring a unique taste that really sets Ligurian fish pasta recipes apart from the rest. Thing is, compared to heavier seafood pastas you might find elsewhere, this one is all about fresh flavors and keeping things laid-back. The whole thing comes together pretty quickly, so it’s a solid pick for a weeknight dinner or a low-key dinner party.

People who try this dish often say it’s comforting and just a little bit fancy. Why? Because the ingredients work together without overdoing it. Whether you’re into seafood pasta or just want something that feels a bit different from the usual, this is a crispy, inviting option that gets everyone reaching for seconds. Add a glass of chilled white wine, and you’ve got yourself a meal that’s both refreshing and satisfying. Seriously good. It captures the true essence of Ligurian coastal cuisine. A dish that’s easy to love, and even easier to make. Bringing a bit of Italy right to your home.

INGREDIENTS: Casarecce pasta 3 ¼ cups (320 g); Perch 7 oz (200 g) - fillet; Anchovies in oil 2 - fillets; Garlic 1 clove; Extra virgin olive oil 1.4 tbsp (20 g); Fresh chili pepper 1; Salted capers 10; Cherry tomatoes 1 ½ cup (200 g); Red onions 1; Taggiasca olives 0.7 oz (20 g) - pitted; Lemon peel 1; Fine salt to taste; Black pepper to taste; Basil to taste

Preparation

How to prepare Pasta with Perch

To prepare the pasta with perch, bring plenty of water to a boil in a pot and, once boiling, salt it: you will use it later to cook the pasta. Meanwhile, clean and slice the red onion 1, then trim the fresh chili pepper and remove the seeds inside 2, then chop it. Peel and slice the garlic very thinly 3, or you can just clean it and leave it whole to remove from the sauce before adding the pasta.

Take the capers, if they are salted, they will need to be desalted under fresh running water by rinsing multiple times, otherwise chop them directly 4; then move on to the cherry tomatoes: wash them, remove the green stem if present, and cut them into quarters 5; take the perch fillet, remove any bones using kitchen tweezers. To remove them, feel the surface of the fillet to identify their presence, then cut the fillet into strips 6.

Finally into small cubes 7. Set the fish aside and in a pan pour the olive oil, the onions 8, the garlic, and the chili pepper 9.

Add the chopped capers and let everything fry over medium heat, stirring often. Once the onion is wilted, add the anchovy fillets, drained from their preservation oil 11; then pour in a ladle of pasta cooking water to aid cooking 12.

After a few minutes, when the anchovies have melted, add the cherry tomatoes 13, let it cook for another 5 minutes, then lower the heat and add the perch; stir very gently and add the Taggiasca olives 15.

Add salt and pepper 16 to taste and let it cook for another 5 minutes, stirring occasionally. Then turn off the heat and with the heat off, season with basil leaves 17. Meanwhile, cook the pasta in the pot with salted boiling water 18.

When it's al dente, drain it directly into the pan with the perch sauce, turning the heat to low 19, toss and flavor with lemon zest 20; serve the pasta with perch hot 21!

Storage

It is recommended to consume the pasta with perch immediately; however, it can be stored in the fridge for 1 day in an airtight container.

The perch sauce alone can also be stored for 1 day in the refrigerator.

Freezing is not recommended.

Advice

Perch has very firm meat, but avoid cooking it for more than the 5 minutes indicated on low heat!
Instead of cherry tomatoes, you could use tomato purée!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Perch

PRESENTATION

How to prepare Pasta with Perch

Storage

Advice

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