Stringozzi with Persico Tomato Sauce


  • 1 (28 oz) can Imported Italian Tomatoes
  • 3 cloves Garlic, peeled and minced (#340051)
  • 1/4 cup finely chopped Onion (#340090)
  • 1 Tbsp. Unsalted Butter (#180140)
  • 1 Tbsp. Olive Oil (#280390)
  • Salt & Pepper (#110600 & 450430)
  • 3/4 pound White Fish – such as perch or tilapia – cut into 2″ chunks
  • 1/3 cup chopped Fresh Parsley
  • 1 pound Pasta of choice

To Serve:

  • additional chopped Fresh Parsley
  • 2-3 Tbsp. Heavy Cream (optional)



  1. Heat the oil and butter in a heavy saucepan and cook the onion until it is translucent.  Add the garlic and cook and additional minute or two.  Add the tomatoes and bring to a boil.  Reduce the heat to a simmer and stir in the parsley and season with salt and pepper.
  2. Add the fish and cook over low heat for about 20 minutes or until fish breaks up in the sauce.
  3. Cook the pasta until it is al dente.  Drain and toss with half the sauce.  Divide into individual pasta bowls and add a scoop of the sauce on top.  Sprinkle each dish with a little chopped parsley.  Serve immediately.

Note: If adding the cream, add it in the last 5 minutes of cooking.

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