Ziti con filetti di nasello

Name: Ziti con filetti di nasello (Ziti with haddock fillets)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 2 salted anchovies, cleaned and rinsed, or 4 anchovy fillets, drained; 1 garlic clove, finely chopped; 100 ml/3½ fl oz/scant ½ cup extra virgin olive oil; 500 g/1 lb 2 oz fresh tomatoes, peeled and seeded, or canned plum tomatoes; ½–1 tsp crushed dried chillies, to taste; a few sprigs of parsley, chopped; salt; 400 g/14 oz ziti; 350 g/12 oz haddock fillets

Ziti with haddock fillets

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

I like the substantial body of the ziti – a thick, long, hollow pasta – for this substantial pasta dish. If haddock is not available, you could use another firm white fish such as cod, hake or pollack.

Ingredients

350 g/12 oz haddock fillets
100 ml/3½ fl oz/

Method

Skin the haddock and cut it into small pieces.

Heat half the oil in a large frying pan, add the garlic and the anchovies and cook for a couple of minutes, mashing the anchovies to a paste against the bottom of the pan. Add the haddock and the chilli and sauté for a minute or two, turning the fish over and over.

Blitz the tomatoes in a food processor and add to the sauce together

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