Try this pasta dish and you'll find yourself making it again and again. I like to use fresh egg fettuccine which is filling and nutritious but it can also be made with regular dried wheat pasta.
Serves: 4 as a starter
Preparation: 5 minutes
Cooking: 25 minutes
Ingredients
● 4-5 tbsp extra virgin olive oil
● 2 cloves garlic, finely sliced
● 1 fresh chili, mostly deseeded and finely sliced or a pinch of dried chili
● 2 x 400g tin plum tomatoes in tomato juice
● 100g cherry tomatoes, halved
● 3 tbsp (approx 10g) fresh parsley, finely chopped
● 4 skinned sea bass fillets, cut into short strips
● 2 tbsp rock salt to cook the pasta
● 250g fresh egg fettuccine/ or 400g any dry wheat pasta
● Salt and freshly ground black pepper to taste
Method
● Heat the olive oil in a large non-stick frying pan with the garlic and chili. When the garlic sizzles, add the plum tomatoes (broken into pieces), and a little salt and pepper. Cook over low-medium heat, partially covered, for about 15 minutes.
● Once the sauce has thickened, add the cherry tomatoes and half the parsley and sauté on a medium high heat for a couple of minutes.
● Then add the fish strips to the pan and gently stir them in so that they get covered by the sauce. Season with a little salt and pepper. Partially cover and leave to cook for 4-5 minutes.
● Meanwhile bring a pan of water to the boil. Add the rock salt and the fettuccine and cook uncovered over a medium high heat, stirring occasionally, for 3-4 minutes or in accordance with the pack instructions.
● Drain the pasta and ideally add it to the frying pan with the fish and tomato sauce, stir well and sauté for a minute. Alternatively mix the pasta and sauce in a large serving bowl. Add the remaining parsley, stir and serve.
