SPICY FISH WITH OLIVES AND SUN-DRIED TOMATOES

INGREDIENTS

• 1/4 cup olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, sliced
• 1 tablespoon chopped drained anchovy fillets
• 1 tablespoon chopped drained capers
• 2 teaspoons sambal oelek
• 1/4 cup chopped drained sun-dried tomatoes
• 500g white fish fillets, chopped
• 1/2 cup black olives
• 375g tomato tagliatelle pasta

SPICY FISH WITH OLIVES AND SUN-DRIED TOMATOES METHOD: 

Heat oil in a pan, add onion and garlic, and cook, stirring, until the onion is soft. Stir in anchovies, capers, sambal oelek, and tomatoes.

Add fish to pan, cook over low heat until tender; add olives. Using a large pot of boiling water, cook the pasta until it is just tender; drain it. Serve pasta with a fish mixture.

Serves 4.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Suitable.

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