Paccheri with Perch Ragù

Name: Paccheri with Perch Ragù
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 14 oz Paccheri Rigati pasta (about 400 grams); 1.1 lbs perch fillets (about 500 grams); 3.5 oz fresh cherry tomatoes (about 100 grams); 1 small bunch fresh parsley; 1/2 cup dry white wine (about 120 ml); 1 clove garlic; as needed Extra virgin olive oil,; as needed Ground ginger,; as needed Black pepper,; as needed All-purpose flour,; as needed Salt,

Fabio Del Buono @FabioMasterChef

Paola

Paccheri with Perch Ragù

Fabio Del Buono @FabioMasterChef

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Ingredients

20 minutes

Serves 4 servings

14 ozPaccheri Rigati pasta (about 400 grams)
1.1 lbsperch fillets (about 500 grams)
3.5 ozfresh cherry tomatoes (about 100 grams)
1small bunch fresh parsley
1/2 cupdry white wine (about 120 ml)
1 clovegarlic
as neededExtra virgin olive oil,
as neededGround ginger,
as neededBlack pepper,
as neededAll-purpose flour,
as neededSalt,

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Steps

20 minutes

1

Bring a large pot of salted water to a boil for the paccheri.
2

Wash and trim the cherry tomatoes, cut them in half, and set aside.
3

To make the roux, pour a little extra virgin olive oil and some flour into a glass, whisk until you get a thick, smooth paste, and set aside.
4

Cut the perch fillets into small cubes, then finely chop them with a knife.
5

In a skillet, heat some olive oil and finely chopped garlic. Sauté until fragrant, then add the chopped perch and cook for a few minutes.
6

Pour in the white wine, let it evaporate, then add the cherry tomatoes. Season with salt, black pepper, ginger, and finely chopped parsley. Cook for about 10 minutes.
7

Drain the paccheri when al dente and add them to the skillet with the sauce. Add a little pasta cooking water, the roux, and toss to combine.
8

Plate and serve topped with more finely chopped parsley.