{"id":23455,"date":"2025-05-08T13:53:10","date_gmt":"2025-05-08T13:53:10","guid":{"rendered":"https:\/\/brasmar.com\/pasta-con-ragu-de-dorada"},"modified":"2025-05-08T13:53:31","modified_gmt":"2025-05-08T13:53:31","slug":"pasta-con-ragu-de-dorada","status":"publish","type":"post","link":"https:\/\/brasmar.com\/es\/pasta-con-ragu-de-dorada","title":{"rendered":"Pasta con rag\u00fa de dorada"},"content":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb css=\u00bb.vc_custom_1651067359704{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/ragu-dourada-topo.png?id=15508) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_empty_space height=\u00bb400px\u00bb][\/vc_column][\/vc_row][vc_row row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb]

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\n\t\t\t\tMassa com Ragu de Dourada\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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25 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}\u00bb][vc_column css=\u00bb.vc_custom_1657724437565{margin-right: 18% !important;margin-left: 18% !important;}\u00bb offset=\u00bbvc_hidden-xs\u00bb][vc_separator align=\u00bbalign_left\u00bb border_width=\u00bb3″ el_width=\u00bb60″][\/vc_column][\/vc_row][vc_row content_placement=\u00bbmiddle\u00bb row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_images_carousel images=\u00bb11082″ img_size=\u00bb300×300″ hide_prev_next_buttons=\u00bbyes\u00bb][\/vc_column][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n

<\/p>\n

\n
    \n
  • 3 filetes de dorada Brasmar<\/li>\n
  • 80 a 100 g de pasta rigatoni<\/li>\n
  • \u00bd pimiento rojo<\/li>\n
  • 1 lim\u00f3n<\/li>\n
  • 1 diente de ajo<\/li>\n
  • 1 cebolla roja<\/li>\n
  • 1\/4 de guindilla<\/li>\n
  • 1 cucharadita de mantequilla<\/li>\n
  • 1 cucharada y media de concentrado de tomate<\/li>\n
  • Sal y pimienta al gusto<\/li>\n
  • 1 alga hinojo marino<\/li>\n
  • 1 manojo peque\u00f1o de cilantro<\/li>\n
  • 1\/3 de vaso de vino blanco<\/li>\n
  • 2 cucharadas de aceite de oliva<\/li>\n<\/ul>\n

     <\/p>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657724209284{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

    \n\t
    \n\t\t\t\t\t\t\t

    \n\t\t\t\tMassa com Ragu de Dourada\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657724209284{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_single_image image=\u00bb3550″ img_size=\u00bbfull\u00bb][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]
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    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

    \n\t
    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
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    25 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
    \n\t\t\t\t\t\t\t

    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

    \n\t
    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
    \n\t\t\t\t\t\t\t

    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657724209284{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_images_carousel images=\u00bb11082″ img_size=\u00bb300×300″ hide_prev_next_buttons=\u00bbyes\u00bb][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ content_placement=\u00bbmiddle\u00bb css=\u00bb.vc_custom_1657724452768{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n

    <\/p>\n

    \n
      \n
    • 3 filetes de dorada Brasmar<\/li>\n
    • 80 a 100 g de pasta rigatoni<\/li>\n
    • \u00bd pimiento rojo<\/li>\n
    • 1 lim\u00f3n<\/li>\n
    • 1 diente de ajo<\/li>\n
    • 1 cebolla roja<\/li>\n
    • 1\/4 de guindilla<\/li>\n
    • 1 cucharadita de mantequilla<\/li>\n
    • 1 cucharada y media de concentrado de tomate<\/li>\n
    • Sal y pimienta al gusto<\/li>\n
    • 1 alga hinojo marino<\/li>\n
    • 1 manojo peque\u00f1o de cilantro<\/li>\n
    • 1\/3 de vaso de vino blanco<\/li>\n
    • 2 cucharadas de aceite de oliva<\/li>\n<\/ul>\n

       <\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1641904698890{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_column_text css=\u00bb.vc_custom_1638784713005{margin-bottom: 5% !important;}\u00bb]<\/p>\n

      PREPARACI\u00d3N<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4845″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]Retirar la piel de los filetes de dorada y cortarlos en cubos peque\u00f1os.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4848″ alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]Cortar el pimiento morr\u00f3n en cubitos peque\u00f1os, picar el chile picante, la cebolla morada y el cilantro.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341569405{margin-bottom: 3% !important;}\u00bb][vc_column_text]Calienta una sart\u00e9n y a\u00f1ade el aceite de oliva, un diente de ajo entero, la cebolla picada y el chile. Remueve hasta que la mezcla est\u00e9 dorada, luego a\u00f1ade los pimientos y retira el diente de ajo. Agrega la pasta de tomate y deja que se cocine un poco para que pierda su acidez. Luego, a\u00f1ade el vino blanco y deja que se evapore.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4850″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      Cocine la pasta durante 7 a 9 minutos y reserve un poco del agua de cocci\u00f3n para agregarla a la salsa.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4851″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      De nuevo a la salsa, a\u00f1adimos los dados de dorada a la sart\u00e9n, a\u00f1adimos 3 cucharadas del agua de la pasta, el zumo de medio lim\u00f3n, 1 cucharadita de mantequilla, sal y pimienta al gusto.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4852″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      A\u00f1ade la pasta y cocina durante 2 minutos aproximadamente.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4853″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      A\u00f1ade el cilantro y un poco m\u00e1s de jugo de lim\u00f3n.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4854″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      Para emplatar, colocar el alga salicornia encima.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657724520892{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text css=\u00bb.vc_custom_1638784713005{margin-bottom: 5% !important;}\u00bb]<\/p>\n

      PREPARACI\u00d3N<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4845″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]Retirar la piel de los filetes de dorada y cortarlos en cubos peque\u00f1os.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4848″][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]Cortar el pimiento morr\u00f3n en cubitos peque\u00f1os, picar el chile picante, la cebolla morada y el cilantro.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341569405{margin-bottom: 3% !important;}\u00bb][vc_column_text]Calienta una sart\u00e9n y a\u00f1ade el aceite de oliva, un diente de ajo entero, la cebolla picada y el chile. Remueve hasta que la mezcla est\u00e9 dorada, luego a\u00f1ade los pimientos y retira el diente de ajo. Agrega la pasta de tomate y deja que se cocine un poco para que pierda su acidez. Luego, a\u00f1ade el vino blanco y deja que se evapore.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4850″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      Cocine la pasta durante 7 a 9 minutos y reserve un poco del agua de cocci\u00f3n para agregarla a la salsa.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4851″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      De nuevo a la salsa, a\u00f1adimos los dados de dorada a la sart\u00e9n, a\u00f1adimos 3 cucharadas del agua de la pasta, el zumo de medio lim\u00f3n, 1 cucharadita de mantequilla, sal y pimienta al gusto.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4852″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      A\u00f1ade la pasta y cocina durante 2 minutos aproximadamente.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4853″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      A\u00f1ade el cilantro y un poco m\u00e1s de jugo de lim\u00f3n.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4854″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]<\/p>\n

      \n

      Para emplatar, colocar el alga salicornia encima.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_column_text]<\/p>\n

      NUESTRAS SUGERENCIAS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][vc_basic_grid post_type=\u00bbpost\u00bb max_items=\u00bb4″ element_width=\u00bb3″ gap=\u00bb0″ orderby=\u00bbrand\u00bb item=\u00bbbasicGrid_NoAnimation\u00bb grid_id=\u00bbvc_gid:1657725288985-2725b67f-49c4-1″ taxonomies=\u00bb95″][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657725119613{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text]<\/p>\n

      NUESTRAS SUGERENCIAS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][vc_basic_grid post_type=\u00bbpost\u00bb max_items=\u00bb4″ element_width=\u00bb3″ gap=\u00bb0″ orderby=\u00bbrand\u00bb item=\u00bbmasonryGrid_Default\u00bb grid_id=\u00bbvc_gid:1657725288986-29046ef3-e780-9″ taxonomies=\u00bb95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Aprende a preparar Pasta con Rag\u00fa de Dorada con productos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"Aprende a preparar Pasta con Rag\u00fa de Dorada con productos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[313,394],"tags":[],"class_list":["post-23455","post","type-post","status-publish","format-standard","hentry","category-recetas-es","category-dorada"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/comments?post=23455"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23455\/revisions"}],"predecessor-version":[{"id":23460,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23455\/revisions\/23460"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media?parent=23455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/categories?post=23455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/tags?post=23455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}