Dorado Pasta al Pomodoro

Dorado Pasta al Pomodoro

Chilli, garlic, tomato, olives, fresh herbs, and Greenfish dorado – simple, authentic Italian food at its best.

  • Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, a drizzle of oil and bring back up to the boil. Add some spaghetti pasta to the pot and cook for 8-10 minutes until al dente. Drain on completion.

  • Pat the dorado fillets dry with some paper towel. Cut into bite-size cubes and place in a bowl. Add a drizzle of oil, some citrus juice and seasoning to taste. Toss to coat and set aside to marinate.

  • When the pasta is almost ready, place a large, nonstick pan over a medium heat with a generous amount of olive oil. When heated slightly, add in some halved, pitted olives, drained capers, grated garlic, diced tomato, and some of Aioli’s green chilli (to taste)/chopped fresh chilli (to taste). Sauté for 2-3 minutes until the tomatoes are slightly softened.

  • Add the dorado, some chopped parsley, and the cooked, drained pasta to the pan and toss through for 2-3 minutes. On completion, season to taste and remove the pan from the heat.

  • Dish up the delectable dorado pasta and garnish with the fresh, sliced herbs. Bellissimo, Chef!


If you prefer your dorado well-done, add just the dorado pieces to the pan and sear for 2-3 minutes, before adding the chopped parsley and cooked pasta.