Caputo’s Pasta with Summer Fish Sauce

3 cloves fresh garlic, minced
1 medium onion, coarsely chopped
1/4 cup extra virgin olive oil, plus more to parnish the dish
1 bunch Italian parsley, coarsely chopped
1 lb. fresh, very ripe tomatoes, peeled and chopped. (you may substitute canned tomatoes)
1 green bell pepper, thinly sliced
1/2 t crushed red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 cups fish broth
1/2 cup dry white wine
1 1/2 lbs. fish steaks, halibut, cod, haddock or snapper
1 lb. spaghetti or perchiatelli

In a large saucepan, over medium heat, saute the garlic and onion until they become tarnsparent, about 10 minutes. Add most of the parsely, reserving some for garnish, tomatoes, bell pepper, crushed chiles, salt and black pepper. Cover the pan and cook over low heat for about 20 minutes, or until the tomatoes begin to dissolve.

Add the fish broth, white wine and adjust the seasoning, adding more salt and pepper if necessary. Add the fish steaks, spooning sauce over them. Cook for about 15 additional minutes, or until the fish is cooked through. Remove the fish with a slotted spoon when done and set aside.

If the sauce seems too thin, raise the heat and reduce, uncoverd, until the desired thickness is achieved. Meanwhile flake the fish flesh and return to sauce just long enough to reheat.

Bring a large pot of water to a boil and cook the pasta. Drain the pasta and toss in the sauce to coat. Serve immediately, with a sprinkle of parsley and drizzle of olive oil.

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