pasta & fish: in-one-pot!

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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.

 

 

Enjoy!

 

 

pasta & fish: in-one-pot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2-3

pasta & fish: in-one-pot!

It’s a pasta dish w/ spring onions, fish & tomato purée - rather sticky w/ little bits of fish.

Ingredients

  • 150 g pasta (riccioli)
  • 200 g fish fillet (tilapia)
  • 5 spring onions
  • 1 can tomato purée (about 70 g)
  • a pinch of sugar
  • 1/2 tsp dried thyme
  • 1 bay leave
  • 3 tbsp olive oil
  • 500 ml water
  • salt & pepper
  • a handful rocket/arugula - optional
  • some cream - optional

How to...

  1. Dice the fish fillet & make sure that there are no bones left.
  2. Chop the spring onions.
  3. Add olive oil, thyme, bay leave & spring onions to a pan & start frying for about 3-4 min.
  4. Add fish fillet & salt & pepper.
  5. Fry for about 5 min until the fish starts disintegrating.
  6. Add pasta & tomato purée & sugar & warm/hot water & bring to a boil.
  7. Mix well & let it boil for about 10 min.
  8. Stir every now & then.
  9. Remove the bay leave & discard it.
  10. As soon as the water is soaked by the pasta turn off the heat - be careful: the pasta should not stick to the bottom of the pan.
  11. Add salt & pepper to taste.
  12. optional: If you think it’s too dry add 2-3 tbsp cream.
  13. optional: Chop some rocket/arugula & mix in the pasta mess.

Notes

Pasta: You may use any pasta like riccioli.

Fish fillet: You may also work w/ cod or redfish or plaice or sole - just take one of the classic fish fillets.

Pepper: I like a lot of pepper in this pasta, however, it’s up to you...

Arugula/rocket: the freshly chopped arugula adds some sharp edge to the dish.

http://thebusinesswomanskitchen.de/pasta-fish-in-one-pot/

 

 

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!

 

 

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