Name: Pesto di triglie (Fish Sauce for Pasta)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2½ pounds red mullet (about 4 ), cleaned, or 1½ pounds mild fish fillets such as rockfish, snapper, sole, cod, or trout; 1 celery stalk, chopped; ¼ cup extra virgin olive oil; 1 yellow onion, chopped; 2½ pounds chopped canned tomatoes; 3 tablespoons chopped fresh flat-leaf parsley; 2 cloves garlic, minced; Grated pecorino cheese; 1 teaspoon tomato paste, if needed; freshly ground black pepper; 1 pound rigatoni, penne, or other dried short pasta, cooked; ½ cup dry white wine; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Wherever there is a coastline teeming with seafood, a fish-based pasta sauce is certain to evolve. This recipe is from the Marches, a region that borders the Adriatic, and it calls for highly prized red mullet, but you can use any delicately flavored small fish or tender fillets. In the Abruzzo, cooks make a similar fish sauce with trout, while the ragù di pesce from Tuscany adds basil leaves to the sauce and omits the garlic. In the Veneto, pasta alla buranella combines this