White Fish in Tomato-Garlic Sauce over Pasta

2–3 tablespoons olive oil

3–4 garlic cloves, thinly sliced or minced

1 can (14–15 oz) crushed tomatoes (or passata)

½ teaspoon red pepper flakes (optional, for a little heat)

Salt and freshly ground black pepper, to taste

½ teaspoon dried oregano or a few sprigs of fresh basil

1 lb white fish fillets (like cod, haddock, halibut, or sea bass), cut into large chunks

8 oz pasta (spaghetti, linguine, or penne work well)

Fresh parsley or basil, chopped, for garnish

Cook pasta: Bring a pot of salted water to a boil and cook pasta until al dente. Reserve about ½ cup of pasta water before draining.
Make sauce base: In a large skillet, warm the olive oil over medium heat. Add garlic and cook gently until fragrant and lightly golden (don’t let it burn).
Add tomatoes: Stir in the crushed tomatoes, salt, pepper, and herbs. Simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Cook the fish: Nestle the fish pieces into the simmering sauce. Cover and cook gently for 6–8 minutes (depending on thickness), until the fish is opaque and flakes easily. Try not to stir too much so the fish stays in big pieces.
Combine: Add the drained pasta directly to the skillet with the sauce (or spoon the sauce and fish over the pasta on plates). If it seems dry, splash in a little reserved pasta water.
Finish: Taste and adjust seasoning. Sprinkle with parsley or basil before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 25m