For almost a year Sunday dinners at my sister and brother-in-law’s house has become a regular occurrence. All of us are so busy during the week and it’s good to arrange a time where we can catch up over a quiet home-cooked meal. Sunday nights is also usually the night where I can’t be bothered to cook as I finish up at the gym later in the evening and have a lot of things to prepare for the work week ahead. Not to mention a lot of my energy has been consumed lately by moving house and constructing heavy IKEA flat-packs; no time for pottering around the kitchen so much recently!
Its also given my brother-in-law the opportunity to flex his culinary muscles and test new dishes inspired from the gigantic collection of cookbooks they have acquired. One of his regular dishes is a seafood risotto – the recipe of which I can’t get as he “just makes it up”; getting flavour from things such as the defrosting juices to add to a stock, and drained oil from anchovies. I’ve never had anchovies until he introduced me to it, and so when I saw a recipe for a linguine with fish and anchovies included in the list of ingredients, I wanted to give it a try.
The ingredients for this recipe are incredibly simple to get. Feel free to use any firm, white fish you can get your hands on – I used basa – and you can also add prawns or even a marinara mix to it if you like. I was cooking this for a friend over for dinner and wanted to take the leftovers to work; and reheated prawns can get pretty rubbery!
This recipe is fast, flavoursome and easy. The whole long red chilli adds a lovely capsicum-like warmth to the dish without it having any sting, and the basil lifts and lightens the flavour considerably.
To serve four, you will need:
- 340g linguine;
- 1 tablespoon extra virgin olive oil;
- 1 red onion, finely chopped;
- 2 garlic cloves, crushed;
- 4 anchovies in oil, drained and chopped;
- 1 long red chilli, seeded, finely chopped;
- 80ml (1/3 cup) dry white wine (such as a sauvignon blanc);
- 400g tin crushed tomatoes;
- 1 tablespoon baby salted capers, rinsed, drained and chopped;
- 400g firm white fish fillets, cut into small chunks;
- 1/4 cup fresh basil leaves, shredded;
- Freshly cracked black pepper, to serve.
Cook the pasta in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to the pan, covering to keep warm.
Yes, that is a pair of chopsticks I’m using to handle the pasta. Sacrilege you say? Convenience, says I. Anyhow – noodles are noodles to me!
Meanwhile, heat the olive oil in a large non-stick frying pan over a medium heat. Add the onion, cook stirring occasionally for five minutes or until softened. Add the garlic, anchovies and chilli, cooking and stirring for one minute or until aromatic.
Add the white wine, simmer until reduced by half. Add the tomatoes and the capers, simmering for five minutes. Add the fish. Simmer gently for 3-4 minutes or until the fish is just cooked through.
Add the tomato mixture to the hot pasta with half of the basil, then gently toss to combine. Serve garnished with the remaining basil and crack over a generous amount of black pepper to season.
End of this week I’ll be doing a review of Neutral Bay’s SoCal; short for Southern California! Keep your eyes out for that. Now that the weather’s going to be warming up I’m thinking of experimenting with yeast in the next couple of weeks. If you have anything you would like me to try and make, do let me know! Have a good week lovelies and keep safe xx