Spaghetti in Salsa col Pesce e Piselli

Name: Spaghetti in Salsa col Pesce e Piselli (Spaghetti with Fish and Peas)
Prep time: 25 min
Total time: 25 min
Yield: Serves 4 as a main course
Cuisine: Italian
Ingredients: 375 g (12 oz) spaghetti or linguine; 250 g (8 oz) cooked fresh peas or frozen petits pois, defrosted; 3 tablespoons extra-virgin olive oil; 375 g (12 oz) spaghetti or linguine; salt and pepper; salt and pepper; 1 dried chilli, chopped; 2 shallots, chopped very finely; 375 g (12 oz) white fish fillets, e.g. haddock, cod or hake; 550 g jar of passata (sieved tomatoes); 375 g (12 oz) white fish fillets, e.g. haddock, cod or hake; 375 g (12 oz) white fish fillets, e.g. haddock, cod or hake; 250 g (8 oz) cooked fresh peas or frozen petits pois, defrosted; 375 g (12 oz) white fish fillets, e.g. haddock, cod or hake; 4 tablespoons olive oil

Spaghetti with Fish and Peas

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
25 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Ingredients

4 tablespoons olive oil
2 shallots, chopped very finely
1 dried chilli, chopped

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean
Pasta

Method

Heat the oil in a frying-pan, add the shallots and chilli and fry gently for 10 minutes. Stir in the passata and continue cooking for 10 minutes. Season with salt and a little pepper and add the fish fillets. Cook for 3 minutes, turn the fillets over and cook for a further 2 minutes. Add the peas and continue cooking for about 3 minutes. Taste and check the seasoning. Break