How to Cook Italian Orecchiette Pasta With Fish Ragout

by Chiara Caso

Orecchiette (literally 'little ears') are a typical handmade pasta from Puglia, a region in the south of Italy. Here we can taste them with a sauce based on mix fish and tomatoes.


  • 1 Kilogram Fish discards (heads, fishbones etc)
  • 2 Seabass fillets
  • 200 Grams Squid rings
  • 200 Grams Homemade orecchiette
  • ½ Cups White wine
  • ½ Liters Tomato sauce
  • ½ Onion
  • Pepper grains
  • Basil leaves
  • 1 Carrot
  • 1 Teaspoon Stock cube
  • Olive oil
  • Garlic
  • Instructions

    Step 1

    Prepare the fish broth putting in a big pot 1 liter of cold water, onion, carrot, the fish discards and the stock cube. Heat and let boil for 45 minutes

    Step 2

    In the meantime cut the squid rings in small pieces and do the same with the seabass fillets

    Step 3

    Heat 3 spoons of olive oil and a garlic in a large pan

    Step 4

    Add the squids, wet with the wine and soothe with a cup of bouillon after the wine dries. Let cook for 10 minutes

    Step 5

    Then add the tomato sauce and the basil leaves, cook for other 10 minutes

    Step 6

    Prepare 200 gr fresh handmade orecchiette

    Step 7

    Cook them in salted boiling water for 1-2 minutes then put them into the pan with the sauce and add also the seabass pieces

    Step 8

    Add half a cup of broth and cook the pasta in risotto style. Add hot broth each time it deserves until the pasta is cooked (almost 10 minutes)

    Step 9

    Cook until the liquid dries

    Step 10