Quick and Easy Cod with Tagliatelle Recipe
Stirring the senses with Sacla’! Sacla’, those irresistible Italian food people, have recently introduced a new addition, Red onion & Gorgonzola to its range of Sacla’ Stir Through Sauces sauces that include mouth-watering flavours such as Vine-ripened Tomato & Mascarpone, Spicy Pepper and Tomato, Sun-dried Tomato & Garlic. These delicious sauces will stir life back into meal times!
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientFish
Ingredients
350g of tagliatelle or linguine
1 tbsp of extra virgin olive oil
350g of skinless and boneless firm cod fillet
150g of baby button chestnut mushrooms, halved
350g jar of Sacla' Whole Cherry Tomato and Roasted Vegetable sauce
1 tbsp of chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
Directions
Bring a large pan of water to the boil, add the pasta and cook to your liking.
Drain and leave for a few minutes.
Meanwhile, heat the oil in a frying pan and saute the button mushrooms for 3-4 minutes until they are lovely and soft.
Add the Sacla' Whole Cherry Tomato and Roasted Vegetable sauce, along with the fish, and bring to a simmer.
Cook for 3-5 minutes until the fish is just cooked through.
Now add the flat-leaf parsley and fold it through carefully to keep the fish from breaking up.
Divide the pasta between four generous plates and spoon over the sauce. Garnish with springs of flat leaf parsley.
Drain and leave for a few minutes.
Meanwhile, heat the oil in a frying pan and saute the button mushrooms for 3-4 minutes until they are lovely and soft.
Add the Sacla' Whole Cherry Tomato and Roasted Vegetable sauce, along with the fish, and bring to a simmer.
Cook for 3-5 minutes until the fish is just cooked through.
Now add the flat-leaf parsley and fold it through carefully to keep the fish from breaking up.
Divide the pasta between four generous plates and spoon over the sauce. Garnish with springs of flat leaf parsley.
