Ingredients
- One 17.6-ounce package Paccheri Pasta from Rustichella d’Abruzzo
- 1/2 cup Italian extra virgin olive oil, such as Crudo
- 2 medium garlic cloves, crushed
- 2 cups whole cherry tomatoes
- 1/3 cup dry white wine
- Pinch of Spanish Saffron from La Mancha, crumbled
- 1/2 teaspoon Sel Gris, or sea salt
- Two 5.11-ounce tins IASA Mediterranean Dorade-Orata del Mediterraneo, drained
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, according to the package, until al dente.
While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the crushed garlic cloves and cook until they just start to turn golden, about 1-2 minutes.
Increase the heat to medium high and add the whole cherry tomatoes. Cook, stirring occasionally, until the tomatoes start to burst and form a sauce, about 3-4 minutes. Add the white wine, saffron and salt and continue to sauté until the alcohol has cooked off, about 2-3 minutes. Reduce the heat to low and keep warm until the pasta is cooked.
Drain the pasta, reserving about a cup and a half of the pasta cooking water. Return the sauce to medium high heat and add the drained pasta and about a cup of the pasta water. Cook for about a minute until the starches in the pasta water start to thicken the sauce (if the sauce is too thin, add a little more of the pasta cooking water). Turn off the heat, add the drained dorade and toss gently to combine (the fish will heat through from the residual heat of the pasta). Taste and adjust seasonings, if necessary.
Transfer to a serving bowl, or individual bowls and serve immediately with an extra drizzle of extra virgin olive oil.