Pasta with Red Mullet, Capers, and Black Garlic

Name: Pasta with Red Mullet, Capers, and Black Garlic
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Gluten-Free Mezzi Rigatoni 11.3 oz; Red mullet 3; Salted capers 2 tbsp; Tomato paste 2 tbsp; Black garlic powdered to taste; Bay leaves 5 leaves; Water 2 cups; Extra virgin olive oil to taste

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 45 min
Serving: 4

PRESENTATION

When you think of Italian coastal cuisine, especially around Tuscany's Livorno, pasta with red mullet definitely comes to mind. Really, this dish captures the heart of the sea with its tender fish and the salty zing of capers. And here's the thing: the magic of this red mullet pasta recipe lies in its simplicity and the way it uses local ingredients.

The fish scraps are transformed into a rich fumetto, infusing every bite of pasta with deep flavors. So, the balance between the moist red mullet and the capers creates a seafood pasta with capers that's a favorite for anyone who loves traditional Italian fishing towns. In Tuscany, using the day's fresh catch is key. Pretty simple. Making the dish light yet flavorful.

Tuscany's red mullet is renowned for its sweet taste and golden color when cooked. I mean, it's really, really good. While black garlic powder is not a typical ingredient, it adds a unique licorice-like note, giving the dish a modern twist—without straying from its roots.

In Livorno, similar seafood pasta dishes are popular. But this version? It stands out with its distinctive flavors. It's common to see variations with clams or anchovies. Which is great. It shows how versatile a good Italian fish pasta recipe can be.

Pairing this meal with a crisp white wine and a simple salad creates a complete Mediterranean experience. Super tasty. It's a fresh and savory way to enjoy healthy fish pasta dishes. Each bite transports you to the Tuscan coast—seriously good—where the harmony of sea and land is celebrated, blending tradition with a touch of innovation.

Whether you're a seafood enthusiast or just looking to try something new, this dish is a tasty representation of Tuscany's culinary heritage and its modern flair. For real. Enjoying a meal like this is not just about the taste but also about embracing the rich culture and history of the region, where every meal tells a story of the sea and its bounty.

How to prepare Pasta with Red Mullet, Capers, and Black Garlic

To prepare pasta with red mullet, capers, and black garlic, first clean the fish: scale the mullets by scraping the skin with the back of a knife 1, then cut off the fins and cut open the belly with a pair of scissors 2. Remove the guts and rinse well under running water. Now place the mullets on a cutting board and cut off the head 3.

Extract the fillets 4 and separate them from the central bone 5. Remove the smaller bones from the fillets, then cut them into small cubes 6. Keep both the heads and the bones and store the mullet cubes in the refrigerator.

Heat a drizzle of oil in a pan, then add the red mullet scraps 7 and tomato paste 8. Sauté well over high heat, stirring often, then pour in the water 9 and deglaze the bottom of the pan.

Add the bay leaves 10 and cook over high heat for about 30 minutes; the liquid should reduce by one third. Meanwhile, heat a drizzle of oil in a non-stick pan, add the mullet cubes 11 and sauté over medium heat for about 5 minutes. Once browned 12, remove them from the pan and set aside.

Meanwhile, bring a pot of salted water to a boil and cook the mezzi rigatoni 2 minutes less than the time indicated on the package 13. At this point, the fish broth will be ready, so strain it into the same pan where you browned the mullets 14. Drain the pasta and transfer it to the pan with the broth 15.

Add a ladleful of the pasta cooking water 16 and finish cooking it, then stir in some olive oil 17. Finally, add the browned mullet cubes 18.

Also add the desalted capers 19 and stir everything together. Plate and finish with a sprinkle of powdered black garlic 20. Your pasta with red mullet, capers, and black garlic is ready to be served 21!

Storage

It is recommended to consume the pasta with red mullet, capers, and black garlic immediately.

Advice

If you do not have powdered black garlic available, you can replace it with a grated zest of untreated lemon, which will add a fresh and citrus note to the dish. Alternatively, you can opt for a slightly bitter aromatic touch, like a few finely chopped rosemary needles.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Red Mullet, Capers, and Black Garlic

PRESENTATION

How to prepare Pasta with Red Mullet, Capers, and Black Garlic

Storage

Advice

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