Linguine in guazzetto

Linguine in guazzetto
  • 15

    min prep time
  • 25

    min cook time
  • 4-6



  • 454gr Stefano linguine pasta
  • 180gr skinless cod fillet (or other white fish), cut into 3-inch-wide strips
  • ¼ cup olive oil, plus more for drizzling
  • 3 garlic cloves, crushed
  • 1 tsp chili flakes
  • 1 648ml jar of Stefano marinara sauce
  • 3 tbsp capers
  • ½ cup flat leaf parsley, chopped
  • 12 basil leaves, chopped
  • Salt and freshly ground black pepper 


  1. In a large fryingpan, heat olive oil over medium-high heat.  Add the fish, season with salt and pepper, and cook for about 3 minutes until the fish is opaque and starts to lightly brown.
  2. Turn the fish over, season with salt and pepper, and cook for one minute longer.
  3. Add the garlic and chili flakes and cook for one minute.
  4. Add one jar of marinara sauce and the capers and bring the mixture to a simmer. Cook until the fish begins to flake easily, 5-6 minutes.
  5.  In the meantime, bring a large pot of water to a boil for the pasta.  Salt the water and cook the pasta according to the instructions on the package.  Before draining, reserve about 1 cup of the starchy pasta cooking water. 
  6.  Add the drained pasta to the frying pan and ½ cup of the reserved pasta cooking water.  Toss to coat for one minute.
  7. Add the chopped parsley and basil and toss gently.  Season with salt and pepper to taste.  Serve.

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