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pasta & fish: in-one-pot!
Prep Time10 minutes
Cook Time20 minutes
Servings: 2
ingredients:
  • 150 g riccioli pasta
  • 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:
  • Dice the fish fillet & make sure that there are no bones left.
  • Chop the spring onions.
  • Add olive oil, thyme, bay leave & spring onions to a pan & start frying for about 3-4 min.
  • Add fish fillet & salt & pepper.
  • Fry for about 5 min until the fish starts disintegrating.
  • Add pasta & tomato purée & sugar & warm/hot water & bring to a boil.
  • Mix well & let it boil for about 10 min.
  • Stir every now & then.
  • Remove the bay leave & discard it.
  • 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.
  • Add salt & pepper to taste.
  • optional: If you think it’s too dry add 2-3 tbsp cream.
  • 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.