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Spicy pasta with fish

  • 11 minutes
  • Easy
  • First Courses
A pinch of chili makes this fish dish even more appetizing.

Ingredients: Per 4 servings

  • 12 oz rigatoni
  • ½ lb grouper fillet
  • 1 clove of garlic
  • 3 tablespoons Riviera Ligure Extra Virgin Italian Olive Oil DOP
  • Hot chili peppers to taste
  • 1 lb canned tomatoes
  • 1 pinch salt




Using a sharp knife, skin the fish fillet, then cut the fillet into cubes.

Cook the pasta in a large pot of boiling salted water for the amount of time indicated on the box.

In the meantime, prepare the pasta sauce

Use the flat side of a knife to smash the garlic. Peel it, remove the green center and chop.

Heat the oil in a pan, then add the garlic and chopped chili pepper. Cook for 30 seconds, making sure that the garlic doesn’t brown. Then add the chopped fish. Stir with a wooden spoon and season with a pinch of salt. Once the fish has browned evenly on all sides, add the chopped tomatoes. Stir and let cook for a couple of minutes. Adjust the salt if necessary.

Once the pasta is done cooking, drain and add it to the pan with the tomato sauce. Shake the pan over high heat for a minute, tossing the pasta with the sauce.

Serve immediately.

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Food History

Red chili peppers arrived in Europe in 1493 thanks to Christopher Columbus who brought them from the Americas where they had been growing for over 7,000 years. Described by the navigator as “a spice that is better than pepper,” chili peppers caught on immediately in Europe, unlike most other spices. Due to the fact that chili peppers can grow almost anywhere and that they can mask the flavor of other foods, they quickly became known as “the drug of the poor” because they were used so frequently by the masses. 

Did you know that...

The spiciness of chili peppers is measured with the Scoville scale?
This type of measurement, often used for testing chemicals, was originally done based on human sensibility: in order to measure just how spicy a chili pepper is, its extract is diluted in water and sugar until its spiciness can no longer be perceived by the taste-testers.

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