Eat Pasta,
Be Happy.
That is all.
Ingredients
500g basa fillets
1 packet of penne (gluten free if you're me)
1 can tinned tomatoes
3 tbsp butter
1 tbsp minced garlic
3-4 anchovies
⅓ cup dry white wine (unless you don't just have dry white wine laying around* in which case 1 used a splash of apple cider vinegar)
a few good shakes of thyme, oregano and chilli flakes
a good handful of kalamata olives
2 tbsp capers
Method
Pre-heat your oven to 200
In your finest oven-safe pot melt your butter and then sizzle up your garlic and anchovies.
Once everything smells great then add your white wine (or acidic replacement) and let it cook down, then add your tin of tomatoes as well as the herbs and a sufficiently delicious amount of salt.
Bring the sauce to a simmer and after about 10 minutes stir through the olives and capers and give it all a good stir.
Place your fish pieces in amongst the flavour then move your pot to the oven for 10-12 minutes or until the fish is cooked through.
While your fish is stewing, cook your penne to the packet directions, drain and transfer to the sauce and enjoy.
Hot tip: if cheese makes you violently ill then add a good sprinkling of nutritional yeast to serve.
*if I buy a bottle of wine for 1 splash in a recipe then I drink the whole bottle and while that is some hot main character behaviour sometimes I'm not up for it on a Tuesday
Big love,
Lil's Morgs x
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