Across Italy
Pescatore
Pescatore
A generous tomato spaghetti combining several kinds of seafood, with ingredients and sauce varying by region.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
Spaghetti allo scoglioA seaside dish that piles shell-on shellfish and crustaceans from the scoglio (rocky reef) straight onto the pasta. The forks are whether tomato goes in ("rosso") or not ("bianco"), and whether the pasta is cooked directly in the seafood broth risotto-style or boiled separately and then tossed in.Read this dish →
CalamarataThick pasta rings and 3 cm squid rings with seared datterini tomatoes.Read this dish →Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Keita YugeA new take on pescatoreWatch on YouTube ↗
Meet the dish
A general Italian seafood-and-tomato pasta; no specific regional origin has been verified
Move the savoriness of several seafoods into tomato while keeping the pieces visible and distinct.
Pasta shapes to use
- Spaghetti
Key ingredients
- Mixed seafood
- Chopped tomatoes
- Onion
- Garlic
- Olive oil
- Grated cheese (the referenced recipe’s finish)
Follow the cooking scenes
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Step 1: Sauté aromatics and seafood
Release garlic aroma into the oil, then briefly cook onion and frozen seafood, retaining their flavorful moisture.
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Step 2: Bring up the tomato base
Add chopped tomatoes and water, bring to a boil, and let the seafood juices merge with the tomato.
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Step 3: Cook the pasta in the sauce
Add spaghetti directly and boil for the package time, loosening the strands as they soften.
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Step 4: Reduce to finish
Cook for another two to three minutes while stirring until no thin liquid pools on the plate. Add water if the pasta remains firm. The referenced recipe finishes with grated cheese.
What to watch for
- In a one-pan version, seafood moisture becomes part of the stock.
- Season moderately early because the final reduction concentrates the sauce.
What sets it apart
Compared with clam-centered vongole rosso, pescatore visibly combines shrimp, squid and shellfish. It closely overlaps with scoglio in ingredients and naming; here it is catalogued under the seafood-tomato menu name common in Japan.