Sicilian Style Fish Pasta

Sicilian style fish pasta made with flaky white fish, San Marzano tomatoes, garlic, capers, fresh basil, and spaghetti or linguine. This Mediterranean seafood pasta recipe is light, flavorful, and easy to prepare, perfect for weeknight dinners or Italian-inspired meals. A classic fish pasta with tomato sauce, olive oil, and herbs, finished with crunchy almonds for added texture and authentic Sicilian flavor.

Ingredients

• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 450 g (1 lb) skinless white fish fillet (cod, haddock, hake, or similar), cut into 2.5 cm (1-inch) pieces
• Salt and freshly ground black pepper, to taste
• 6 garlic cloves, very thinly sliced
• 1 can (800 g / 28 oz) whole peeled San Marzano tomatoes
• 2 tablespoons capers, rinsed and drained
• 450 g (1 lb) long pasta such as spaghetti or linguine
• About 1 cup reserved pasta cooking water
• 1 cup fresh basil leaves, torn
• 1 cup roasted almonds, finely chopped

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Instructions

1. Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Season the fish pieces with salt and pepper, then add them to the pan. Cook for a few minutes, turning gently, until opaque and lightly golden. Transfer the fish to a plate using a slotted spoon and set aside.
2. In the same skillet, add the sliced garlic to the remaining oil. Cook for about 1 minute, stirring constantly, until fragrant and lightly golden.
3. Add the tomatoes with their juices, crushing them gently with a wooden spoon. Lower the heat and let the sauce simmer uncovered for about 10 minutes, until slightly thickened.
4. Meanwhile, bring a large pot of water to a rolling boil. Salt generously, then add the pasta and cook until al dente according to package instructions. Reserve about 1 cup of the pasta cooking water before draining.
5. Add the drained pasta directly to the tomato sauce, along with the capers and the cooked fish. Toss gently to combine, adding a little reserved pasta water as needed to loosen the sauce.
6. Stir in half of the basil and half of the chopped almonds. Mix carefully so the fish stays in chunks.
7. Transfer to a serving dish, drizzle with extra olive oil, and finish with the remaining basil and almonds. Serve immediately.

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Tips

• Use firm, flaky white fish so it holds its shape during cooking.
• Slice the garlic thinly and watch it closely to prevent burning.
• Add pasta water gradually to control the sauce consistency.

Variations and Substitutions

• Replace almonds with toasted pine nuts or breadcrumbs for a classic Sicilian touch.
• Add a pinch of chili flakes for gentle heat.
• Use canned cherry tomatoes if San Marzano tomatoes are unavailable.

FAQs

Can I use frozen fish?
Yes, as long as it is fully thawed and well patted dry before cooking.

Can this be made ahead?
The sauce can be prepared in advance, but cook the pasta and add the fish just before serving for best texture.

What pasta works best?
Long pasta such as spaghetti or linguine pairs best with the light tomato sauce.

Serving Suggestions

• Serve with a simple green salad dressed with lemon and olive oil.
• Pair with crusty bread to mop up the sauce.
• A dry white wine complements the fish and tomato flavors well.

Why You’ll Love This Recipe

• Light yet flavorful Sicilian-inspired pasta
• Simple ingredients with bold Mediterranean taste
• Perfect balance of fish, tomatoes, capers, and herbs
• Ideal for quick weeknight dinners or casual entertaining