Strangozzi With Persico Tomato Sauce

By á-25630

Yield: Serves 4 - 6

Prep Time: 10 mins

Cook Time: 30 mins


A light whitefish based tomato sauce for pasta.

Ingredients

• To Serve:
• 1 (28 Ounce) Can Imported Italian Tomatoes
• 3 Cloves Garlic, Peeled And Minced
• 1/4 Cup Finely Chopped Onion
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Olive Oil
• Salt & Pepper
• 3/4 Pound White Fish (Such As Perch or Tilapia) Cut Into 2 Inch Chunks
• 1/3 Cup Chopped Fresh Parsley
• 1 Pound Pasta Of Choice
• Additional Chopped Fresh Parsley
• Optional:
• 2 to 3 Tablespoons Heavy Cream

Preparation

Step 1

Heat the oil and butter in a heavy saucepan and cook the onion until it is translucent, about 5 minutes.
Add the garlic and cook an additional minute or two, then add the tomatoes and bring to a boil.
Reduce the heat to a simmer and stir in the parsley and season with salt and pepper.
Add the fish and cook over low heat for about 20 minutes or until the fish breaks up in the sauce.
Cook the pasta until it is al dente, drain and toss with half the sauce.
Divide into individual pasta bowls and add a scoop of the sauce on top, and sprinkle each dish with a little chopped parsley.
Serve immediately.
Note: If adding the cream, add it in the last five minutes of cooking.