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Trabaccolara pasta

Trabaccolara pasta

Pasta alla trabaccolara: the recipe of the typical Tuscan dish with mixed fish sauce. Let's see all the steps of the preparation right away!

Trabaccolara pasta is a typical dish of the Viareggio culinary tradition, characterized by a mixed fish sauce. Seabed fish is generally used for this recipe: the meaning of trabaccolara originates from a boat used by fishermen to catch fish of this type, the "lugger".

Trabaccolara pasta
Trabaccolara pasta

Preparation of maccheroni alla trabaccolara

  1. Take the fish fillets and cut them into pieces.
  2. Peel the onion and chop it finely, do the same for the garlic cloves then rinse the parsley, dry it and chop it.
  3. Pour a drizzle of olive oil into the bottom of a saucepan or pan with wide edges, add the aromatic chopped onion, garlic and parsley and cook for a few minutes.
  4. Continue adding the peeled and diced tomatoes.
  5. Cook over high heat to reduce the water from the tomatoes, then pour in the white wine, let the alcohol evaporate and cook for about ten minutes before adding the fish.
  6. Continue cooking over high heat for a few more minutes and in the meantime cook the pasta in plenty of salted water.
  7. Drain the pasta al dente, quickly put them back in the pan with the fish sauce to finish cooking. For this operation you can help yourself by adding a few tablespoons of the pasta cooking water.
  8. Turn off the heat and serve, decorate as desired with fresh basil and…enjoy your meal!

Alternatively you can prepare the maltagliati alla trabaccolara, simply replacing the spaghetti with the maltagliati.

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We recommend consuming the first course as soon as possible, preferably at the moment . You can also store it in the fridge for up to 1 day. We do not recommend freezing in the freezer.

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