Pasta alla pescatora—literally "fisherman’s pasta"—is a classic Italian seafood dish that celebrates the bounty of the Mediterranean in a simple yet luxurious way. Originating in Italy’s coastal regions, this dish is especially popular in southern Italy, where the sea has long shaped the local cuisine.

It is typically made with spaghetti or linguine and a flavorful mix of seafood such as shrimp, calamari, and mussels, all quickly sautéed in garlicky olive oil with a touch of chili pepper for heat. The sauce is built with diced tomatoes, then deglazed with a splash of white wine, infusing the dish with depth and brightness.

After a brief simmer to allow the seafood to release its briny essence, the cooked pasta is added directly into the pan to soak up every drop of the savory, slightly spicy, tomato-based sauce. The final garnish of fresh parsley and black pepper adds freshness and aroma.

Light yet hearty, rustic yet elegant, Pasta alla pescatora is a timeless dish that perfectly expresses the soul of Italian seaside cooking—fragrant, fast, and full of flavor.