Špageti sa ribom i sušenim paradajzom * Snapper, spaghetti, , capers, sun dried tomatoes

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Jedan divan recept sa ribom. Malo drugačiji od  tradicionalne marinare ali zato ništa manje ukusan

Sastojci

400 g svežih špageta
1 Kašika devičanskog maslinovog ulja
400 g ribljeg fileta, bez kože, isečenog na kocke
60 ml belog vina
1 mala tegla paradajz sosa
100 g sušenog paradajza isečenog tanko
2 Kašike kapra, opranog
1 Kašika suvog origana
1/2 šolje  iscepkanog svežeg bosiljka

Priprema

Skuvamo pastu po uputstvu na pakovanju. Sačuvamo oko 60 ml tečnosti u kojoj smo kuvali

Zagrejemo ulje na visokoj temperaturi pa propržimo ribu , oko 2 minuta. Dodamo vino i ostavimo da skoro svo ispari.

Dodamo paradajz sos, suđeni paradajz, kapar i oregano i dinstamo 2 do 3 minuta

Sipamo špagete i tečnost koju smo sačuvali, dodamo iscepkani bosiljak i sve dobro promešamo

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Snapper, spaghetti, capers, sun dried tomatoes

Slightly different than traditional marinara, but very tasty indeed




Ingredients

• 400g fresh Spaghetti
• 1 tablespoon extra virgin olive oil
• 400g snapper fillets, skin off, diced
• 60ml (1/4 cup) white wine
•  1 small jar  tomato sauce
• 100g sun-dried tomatoes, thinly sliced
•  2 tablespoons baby salted capers, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 cup basil leaves, roughly torn

Create

Cook the spaghetti in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well reserving 60ml (1/4 cup) of the pasta cooking liquid.

Heat the oil in a large non stick frying pan over a high heat, add the snapper and sear for 2 minutes, then add the wine and simmer until almost evaporated. Add the tomato sauce, sun dried tomatoes, capers and oregano, simmer for 2-3 minutes.

Add the drained pasta to the sauce with the reserved cooking liquid, toss together to coat in the sauce for 1-2 minutes, then stir through the basil. Divide between serving bowls, drizzle with a little extra oil if desired.