Periodically I get the bug to try to make some dish at home to the best of my ability. Usually it’s something Italian, like my Tiramisu or Pizzas, or my crazy Gelato fetish (yet undocumented), and there was my Gazpacho phase…
Anyway, the above dish from Positano is the prototype for what I’m trying today, a Pasta Pescatore, or seafood pasta in a Guazzetto sauce. As best as I can tell, guazzeto is the kind of tomato/garlic sauce often used for this kind of dish in Campania.
At home one of the best pastas I’ve found is this pici (homemade) pasta. Like a thick spaghetti.
Durum wheat. It takes 22 minutes to al dente!
Meanwhile, I worked on the sauce, adapting two different recipes.
Onions, garlic, and Italian parsley goes in some olive oil.
You cook these down slowly to soften and brown the onions/garlic.
Then put in the tomatoes. I used cherry tomatoes because that was very Amalfi coast.
Oh yeah, and a bunch of Italian Oregano.
In the second phase I added not only the oregano but some Italian white wine (I used the Coravin to steal some out of a bottle of cheapish Fiano).
Then, instead of mixed shellfish, our house rules brought me to experiment with salmon. I think this would go well with a fish like mackerel too. Or fresh sardines.
In goes the freshly finished pasta. Not rinsed, of course, we want that gluten.
A quick stir up.
Pretty good for my first test. It needs more salt, and possibly more garlic. I want a bit more of that ummphf! But still, very tasty.