Difficulty:
Preparation Time: 15 mins
Cooking Time: 30 - 15 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: linguine
San Remo Reg No122 Vegeroni Large Spirals 375g
San Remo Chicken and Mushroom Ravioli 350g
San Remo Sauce Spicy Tomato Bacon 250g
Preparation Time: 15 mins
Cooking Time: 30 - 15 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: linguine
| Substitute Shape: | fettuccine, Wide Fettuccine, Thick Spaghetti |
Ingredients
250g San Remo Reg No1 Linguine 500g
50g parsley, chopped
50g pine nuts, toasted
1 brown onion, diced
1 chilli, diced
2 garlic cloves, finely sliced
1 x 400g can tomatoes
1 x 150g flathead fillet
Salt & pepper
Pepper
Olive oil
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San Remo Reg No122 Vegeroni Large Spirals 375g
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Method
- In a sauce pan on a medium heat add the diced onion and cook until the onion has softened and is translucent. Then add the chilli and garlic, once these have softened add the can of tomatoes.
- In a pot of boiling salted water add the linguine.
- To the pan with the tomato and onion add the flathead fillet and then put a lid on. Leave this on a medium/low heat for 6 minutes. After this time check if the fish is cooked with a knife, if so remove pan from the heat until the pasta is cooked. If not cooked cook for another 2 minutes and check again.
- Once the pasta is cooked add it to the pan with the flathead and return to a low heat. Gently mix the pasta through the flathead and sauce, the flathead will break up now and mix through the sauce, you don’t want the flathead to break up too much however so be careful how much you mix the pasta through. Add the parsley and pine nuts, mix through and season to taste. Serve.
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