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
deskin fish and cut into bite sized chunks
saute three tablespoons of oil with garlic for two minutes or so over medium heat
add fish, stirring carefully until browned. try not to break it up.
once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
meantime, heat pot of hot water for pasta, generously salted.
when wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so
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.
carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.