A delicious and colorful seafood pasta dish featuring bluefish is the reginette with peppers, anchovies, and olives!

For cooking the peppers, I decided to dice them and cook them in a pan, but if you have time and your temperatures are bearable, you can also, after washing and cleaning them, roast them in the oven for about 20 minutes, turning them on all sides.

This seafood pasta dish is very tasty and easy, cooked with blue fish, excellent food full of nutrients and economical.

If you love fish and particularly seafood pasta dishes, I also suggest these recipes:

Difficulty: Very Easy
Cost: Economical
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

11.3 oz reginette
10.6 oz anchovies (cleaned)
1 yellow bell pepper
1 red bell pepper
1 shallot
20 taggiasca olives (pitted)
to taste mint
to taste extra virgin olive oil
to taste salt

Tools for REGINETTE WITH PEPPERS, ANCHOVIES, AND OLIVES

#ADV

Grills
High-sided pans
Knives
Cutting Boards
Wok

Steps

1) First, I wash and clean the inside of the bell peppers, then I dice them, trying to make them as uniform as possible.
2) I finely chop the shallot after peeling it and let it sauté in a pan or wok with 4 tablespoons of EVO oil and 2 tablespoons of water.
3) Then I add the diced PEPPERS and the pitted taggiasca olives, leaving it on the stove for 4/5 minutes.
4) Next, I add the anchovies, adjust for salt, and continue cooking for a few minutes, stirring the sauce.
5) In the meantime, I cook the pasta as usual in plenty of boiling salted water.
6) I drain the pasta and pour it directly into the pan with the anchovy, pepper, and olive sauce.
7) I mix well the seafood sauce and long pasta, also adding some chopped MINT and a bit of extra virgin olive oil.
Here is a seafood dish ready, and we can go to the table…
Bon appétit!
Annalisa
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Annalisa says…

Feel free to use herbs such as fennel and dill…