Linguine with Grouper Ragù

Name: Linguine with Grouper Ragù
Total time: 600 s
Yield: Serves 4 servings
Ingredients: 8.8 oz linguine (250 grams); 2 grouper fillets (about 14 oz/400 grams); 3/4 cup tomato purée (200 grams); 2 garlic cloves; 1/2 cup dry white wine; as needed Extra virgin olive oil,; Salt, to taste; Red pepper flakes, to taste; Black pepper, to taste; Fresh parsley, to taste

MastroGourmet @MastroGourmet

Napoli

A super quick pasta dish, created almost by accident, but full of flavor.

MastroGourmet @MastroGourmet

Napoli

A super quick pasta dish, created almost by accident, but full of flavor.

Saved

Ingredients

10 minutes

Serves 4 servings

8.8 ozlinguine (250 grams)
2grouper fillets (about 14 oz/400 grams)
3/4 cuptomato purée (200 grams)
2garlic cloves
1/2 cupdry white wine
as neededExtra virgin olive oil,
Salt, to taste
Red pepper flakes, to taste
Black pepper, to taste
Fresh parsley, to taste

Saved

Steps

10 minutes

1
2

Remove the skin from the grouper fillets. Cut them into cubes about 3/4 inch (2 cm) on each side.
3

Sauté the garlic in extra virgin olive oil over low heat. When the oil is hot, add the grouper cubes and cook over high heat for a couple of minutes, then deglaze with the wine.
4

Add chopped parsley, black pepper, and red pepper flakes. Let the flavors blend, then add the tomato purée and cook over high heat for 5–6 minutes. Drain the pasta al dente and toss it with the sauce for a few seconds.
5

Plate the pasta, sprinkle with chopped parsley, and serve hot.