Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti con ragù di pesce Capone (lampuga)

Spaghetti with Capone (Dolphinfish) Fish Ragù

Name: Spaghetti with Capone (Dolphinfish) Fish Ragù
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 1.1 lbs spaghetti (500 grams); 14 oz dolphinfish (capone) fillets (400 grams); 2 cloves garlic; 16 cherry tomatoes (such as Pachino); Chopped fresh parsley; Chopped fresh basil; Salt; Pepper; Extra virgin olive oil

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

A very easy and quick recipe, especially if you buy the dolphinfish already filleted.

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

A very easy and quick recipe, especially if you buy the dolphinfish already filleted.

Saved

Ingredients

1 hour

Serves 6 servings

1.1 lbsspaghetti (500 grams)
14 ozdolphinfish (capone) fillets (400 grams)
2 clovesgarlic
16cherry tomatoes (such as Pachino)
Chopped fresh parsley
Chopped fresh basil
Salt
Pepper
Extra virgin olive oil

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Steps

1 hour

1

Cut the cherry tomatoes.
Mince the garlic and sauté it in a pan with hot olive oil. After a minute, add the tomatoes and the fish.
2

Season with salt and pepper. Be careful—the sauce only needs about 10 minutes to cook, or the fish will break apart too much. Add the basil and parsley.
3

Drain the pasta when it's al dente and toss it in the pan with the sauce, letting the pasta finish cooking together with the sauce.