The (not Barefoot) Contessa's Fish Pasta

The (not Barefoot) Contessa's Fish Pasta
The (not Barefoot) Contessa's Fish Pastan is a dairy free and pescatarian main course. One portion of this dish contains roughly 47g of protein, 27g of fat, and a total of 547 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have olive oil, linguine, half a glass of wine, and a few other ingredients on hand, you can make it. To use up the wine you could follow this main course with the Dessert Wine Gelees with Citrus Fruit as a dessert.

Instructions

1
chop tomatoes roughly
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TomatoTomato
2
dice garlic
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GarlicGarlic
3
deskin fish and cut into bite sized chunks
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FishFish
4
saute three tablespoons of oil with garlic for two minutes or so over medium heat
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GarlicGarlic
Cooking OilCooking Oil
5
add fish, stirring carefully until browned. try not to break it up.
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FishFish
6
once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
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Salt And PepperSalt And Pepper
White WineWhite Wine
WineWine
7
meantime, heat pot of hot water for pasta, generously salted.
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PastaPasta
WaterWater
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PotPot
8
when wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so
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TomatoTomato
WineWine
9
add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. when the tomato juice is released and the sauce is just thickening, turn off heat. you want the tomatoes a little raw.
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Tomato JuiceTomato Juice
TomatoTomato
ParsleyParsley
CapersCapers
OlivesOlives
ShakeShake
FishFish
SaltSalt
10
cook pasta al dente.
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PastaPasta
11
carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.
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PastaPasta
SauceSauce

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score44
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