This bright and beautiful seafood pasta is as exciting to look at as it is to eat. Made with mild, flaky white fish and a vibrant mix of Mediterranean ingredients — ripe tomatoes, Kalamata olives, and lots of fresh parsley — it’s a fish pasta recipe with a short ingredient list but is big on flavor. Try making this recipe with Pacific cod, Wild Alaska Pollock, or lingcod.
If you can find them, in-season orange or yellow tomatoes provide a dramatic contrast to the deep purple of the Kalamata olives and the green parsley. In the time it takes to cook the pasta, the accompanying ingredients melt down into a flavorful sauce. The fish gently poaches in the last few minutes of cooking, absorbing flavor before integrating with the pasta.
Freshly grated parmesan finishes the dish — while parmesan isn’t always encouraged with seafood pastas, it’s a nice addition here since the sauce is light, providing a final salty seasoning that ties the dish together.
Be sure to generously salt the pasta water, as it’s the one chance to season it and is also a key ingredient in the final steps of the cooking process. Removing the pasta from the boiling water just before it’s al dente allows it to finish cooking in the juices released from the tomatoes. The addition of starchy water ensures the sauce adheres to the pasta.
