Another day – another approach to one-pot-pasta!
Today we are dealing w/ pasta in a thickened mix of fish, tomatoes & onions flavoured w/ thyme.
In my oldest Italian pasta cookbook (Vincenzo Buonassisi „Nudel & Nudel“ – have a look at the last book on my cookbook page!) there’s a recipe called Tagliatelle „Belle Epoque“ w/ homemade tagliatelle, sole fillets, tomatoes & thyme, onions, cream, brandy… (The recipe says you may substitute plaice for sole fillets & tomato purée for fresh tomatoes.)
I often made it w/ store-bought spaghetti or tortiglioni…, w/ plaice, tilapia… it was always delicious. So I decided to give it a try as one-pot-pasta.
What do we need?
Not so many ingredients:
- tiplapia fillets
- riccioli & water
- spring onions
- dried thyme & a bay leave
- tomato purée.
1st step: chopping the spring onions & the fish fillets.
Take a pan: the spring onions are fried w/ olive oil, thyme & bay leave for some minutes.
Add the fish fillet & fry for some more minutes. Add salt & pepper to taste.
Add the pasta, the water & the tomato purée – maybe a pinch of sugar. Bring the mess to a boil & stir once in a while until the water has almost vanished, the pasta is soft & starts uncurling.
Once again add salt & pepper to taste. You may also add some cream at this point – if you like & think it’s too dry:
The result is a creamy pasta dish w/ almost melted fish fillet!
(You should definitely look for the bay leave & discard it – last chance!)
To add some fresh sharp kick just take a handful of arugula, chop it & mix it into the pasta.
At 1st glance the riccioli seem rather tough, however, when boiled they uncurl into short small taglierini. The fish fillets are soft from the very beginning & almost dissolve… it’s the basis of the creaminess. (You’ve noticed that there isn’t any grated parmesan, pecorino, gruyere… involved!)
Water, water, water… Until now I always used simple, clear water for my one-pot-pasta. No stock. If you use ingredients w/ rich, strong flavours (like South Tyrolean bacon & pecorino, like lots of fish fillets & „concentrated“ tomato purée…) you won’t need to enhance your one-pot-pasta by using any stock instead of water.
The businesswoman w/ too many office hours thinks
Another quick & easy dinner: seems… apart from the arugula there are only ingredients which are in my pantry or my freezer – seems an option for anytime!