Fact: Pasta makes everything better. Add some sumptuous seafood into the mix and you’re talking about a real feel-good affair, packed with omega-3, protein and essential vits and mins. You’ll impress your guests or loved ones with the name of the dish, let alone the taste! Fresh, light and utterly luxurious yet this fresh pasta dish will be ready and on the table within 15 minutes, perfect for a special week night dinner. On top of all that, this is super easy; throw it all together and it’ll always taste fantastic, just keep an eye on the time. Both the fish and the pasta are easily overcooked, leading to an oilier dish with a mushy texture, but nail it and it’s light and al dente. I often keep a timer or my phone handy as I’m very easily distracted in the kitchen 😉 this time I used fresh, amazing tagliatelle made by my friend Emma the previous night! See her blog for a fabulous recipe for fresh pasta with roasted chantenay carrots, sweet potato and a little red pesto – delicious!
Prep time: 5 mins
Cooking time: 10 mins
- 300g pack of mixed fish e.g. Sainsbury Fish Pie Mix
- 250g fresh tagliatelle
- 1/2 tsp crushed chilli flakes
- 1 tbsp butter
- 1 tsp minced garlic
- ~6 cherry tomatoes, halved
- handful of fresh rocket
- juice of half a lemon
- salt and black pepper to season
- 1 level tbsp red pesto
First, get your pans ready to go, a saucepan for the pasta and a frying pan for the fish. Boil water for the pasta and even get the bowls out – this will be ready quickly!
Heat some oil in the frying pan then add the butter for flavour. While this is heating pour the boiling water over the pasta and leave to simmer for 2 minutes (for my super fresh pasta) or according to packet instructions.
When the butter is bubbling quickly add the garlic and small that amazing smell! After 30 seconds throw in the chunks of fish. Turn in the garlic butter for 2 minutes, then add the tomatoes, chopped parsley, and chilli flakes. Add a dollop or red pesto to taste.
At this point the pasta will be done. Drain it and toss it in the pan, careful not to break the strands. Once coated in the sauces, squeeze over the lemon, season with black pepper and serve!