Spaghetti Pesce Azzurro

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Blistered cherry tomatoes and kalamata olives make a rustic sauce over mackeral and spaghetti. A crisp garnish finishes the dish.

Ingredients

  • 3 lb. Barilla Spaghetti
  • 6 pts. cherry tomatoes
  • 1 cup extra-virgin olive oil
  • 7 1/2 oz. sliced yellow onion
  • as needed red pepper flakes
  • 3 minced garlic cloves
  • 3 lb. 2-oz. portions mackeral fillets
  • 1 cup dry white wine
  • 9 oz. sliced kalamata olives
  • as needed sea salt
  • 3 Tbsp. minced fresh marjoram
  • 3 minced Garnish: garlic cloves
  • 1 1/2 Tbsp. minced fresh marjoram
  • 1 1/2 cups bread crumbs
  • as needed black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 1/2 lb. 1-oz. portions mackeral fillets

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For the garnish: Combine the garlic, marjoram, and bread crumbs and season with salt and pepper. Pat the topping onto the skin side of the 1-oz. portions of mackeral.

Step 3

For each serving, to order: Drizzle a garnish portion of mackeral with oil and crisp it in the oven. In a hot pan, blister 1/2 cup tomatoes and season with salt. Set aside.

Step 4

Sweat about 1 Tbsp. onions and a pinch of pepper flakes in 1 tsp. oil until translucent. Add a pinch of garlic and saute until lightly golden. Add 2 oz. mackeral and saute over high heat. Deglaze with 2 tsp. wine; reduce and season with salt. Add blistered tomatoes and 3/8 oz. olives.

Step 5

Reheat 2 oz. spaghetti in simmering water until hot. Drain and plate. Place mackeral on top and pour the sauce and vegetables over top. Garnish with a pinch of marjoram and the crisp mackeral garnish. Drizzle with 2 tsp. extra-virgin olive oil.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Linguine
  • Spaghetti
  • Thin Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 495
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 82mg
27%
Sodium 747mg
31%
Total Carbohydrate 50g
17%
Dietary Fiber 8g
32%
Sugars 5g
Protein 28g
56%

Vitamin A 15%
Vitamin C 18%
Calcium 43%
Iron 26%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.