Spaghettini col Sugo di Sogliola

Name: Spaghettini col Sugo di Sogliola (Thin Spaghetti with Fillet of Sole)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 3 tablespoons chopped parsley; ¾ cup canned Italian peeled plum tomatoes, cut up, with their juice; ½ cup onion chopped fine; ½ cup extra virgin olive oil; 2 teaspoons garlic chopped fine; Salt; 1 pound fresh fillet of sole; 1 pound spaghettini; Hot red pepper to taste, cut into thin rings

Thin Spaghetti with Fillet of Sole

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Many people I meet ask me, “Why don’t you give us recipes for sole?” My answer is that no flatfish from either the Atlantic or Pacific Coast resembles in consistency and flavor the sole of my native Adriatic. I test all the recipes I work with using American ingredients, and I have set down only those that, even if they do not duplicate exactly, at least strongly evoke recognizably Italian flavor.

Sole is one of the ingredients that satisfies me least. In this book I have included a