Easy Fish Pasta with Blistered Tomatoes
INGREDIENTSJump to Recipe
- ½ pound pasta (like large rigatoni)
- 12 oz The Better Fish® Barramundi Skinless Fillets, thawed
- 2 tablespoons olive oil
- 2 heaping cups cherry tomatoes
- 1 small shallot, diced
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- 1 cup dry white wine (like Chardonnay)
- 3 sprigs fresh thyme, leaves removed (plus extra for garnish)
- 1 small lemon, cut into wedges
A classic, sustainable weeknight meal. This easy fish pasta is made with sustainable barramundi, summer tomatoes, and white wine. A classic favorite with simple ingredients you likely have on hand, for an easy, delicious home cooked meal. Recipe, food styling & photography by Jessie Johnson.
Cook pasta in very salty water until al dente. Drain and set aside.
While the pasta cooks, cut Barramundi fillets into quarters, about 2-inch pieces.
Heat olive oil in a large, sturdy skillet over medium-high heat until the oil shimmers. You want the oil nice and hot for your tomatoes! Add cherry tomatoes and cook, stirring only once or twice, for 3-4 minutes until skins have blistered and begun to burst.
Add shallot, garlic, and red pepper flakes to tomatoes and stir to combine. Cook 1-2 minutes, stirring occasionally, until shallot has softened and browned.
Add salt and pepper and stir to combine.
Add white wine to pan to deglaze. Use your spoon or spatula to scrape any browned bits off the bottom of the pan – we want all that flavor!
Add thyme and stir to combine. Bring sauce to a low simmer.
Cook the Barramundi. Gently place your Barramundi pieces into the white wine sauce. Spoon some of the sauce over each piece of fish to help them cook.
Cook for 2-3 minutes until the fish begins to turn bright white around the edges. Use a spoon or spatula to gently flip each piece of fish over. Cook 2-3 more minutes, until Barramundi is a bright, opaque white and easily flakes apart. If you’d prefer not to flip your fish over, cover the pan with a tight-fitting lid or continuously spoon the white wine sauce over your fish to help it cook evenly.
When your fish has cooked, taste your sauce and add salt if necessary.
Toss your cooked pasta with a few large spoonfuls of the white wine sauce to keep noodles from sticking together.
Place pasta on a place or serving dish. Use a spoon or spatula to place fish and tomatoes on top of pasta, then drizzle remaining sauce over pasta. You can toss everything together instead of plating if you like – the fish just won’t hold its shape as well.
Serve fish pasta immediately with lemon wedges and extra thyme leaves for garnish.
Substitutions. Use ½ cup diced onion in place of shallot. Substitute vegetable stock for all or part of the white wine if you like. Use ½ teaspoon dried thyme instead of fresh thyme. Substitute 2 cups roughly chopped tomato for the cherry tomatoes, or use ½ cup tomato sauce in their place for a smoother sauce. Use fresh basil or parsley to garnish in place of thyme. Use any pasta you have on hand! Serve with rice or mashed potatoes instead of pasta, or omit the starch altogether and serve with a salad or fresh veggies.
Additions. Add your favorite veggies or legumes to this sauce (we like zucchini, chick peas, corn, green beans, and bell peppers!) and add a splash of heavy cream if you’d like a thicker sauce.
Red pepper flakes can vary in intensity over time and between brands. We tested this recipe with several red pepper flake varieties and noticed different spice levels with each – taste as you cook and feel free to add more if you’d like things spicier!