Name: Linguine with Fish Ragù (Linguine al Ragù di Pesce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound linguine; 8 ounces Atlantic snapper fillet (grouper, halibut, and striped bass are also excellent); ½ medium yellow onion; Salt; 6–7 sprigs flat-leaf Italian parsley; 1 medium clove garlic; 1½ pounds fresh tomatoes; 4 tablespoons extra-virgin olive oil; ⅛ teaspoon hot red pepper flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Though the word ragù usually implies a meat sauce, here it refers to a sauce made with fish. Unlike a meat ragù, which needs to cook for a long time, a fish ragù is quick to prepare. Any firm-fleshed fish that is not too oily will work well here.

Ingredients

½ medium yellow onion
4 tablespoons extra-virgin olive oil
⅛ teaspoon

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel and finely chop the onion. Put 3 tablespoons of the olive oil and the hot red pepper flakes in a 12-inch skillet, add the chopped onion, and place over medium-high