Pasta Rogue

A community recipe by symphony0509

Not tested or verified by Nigella.com

Introduction

This pasta dish is so simple to make... I call it rogue because there are two components that make it bright red: tomato paste and, in our region where we don't have sun-dried tomatoes, oven-baked tomatoes.. try it

Ingredients

Serves: 2

Metric Cups

250 grams spaghetti (cooked)
6 cloves garlic
1 large onion
2 bay leaves
1 pinch of oregano
olive oil
4 tablespoons tomato paste
black olives (pitted, sliced into discs)
button mushrooms (sliced cross-ways)
salt
pepper
1 chicken stock cube
500 grams white fish (like cream dory, cut into half-inch cubes)
125 millilitres water (cooking water from the pasta)
6 tomatoes (fresh, plump - quartered)

8⅚ ounces spaghetti (cooked)
6 cloves garlic
1 large onion
2 bay leaves
1 pinch of oregano
olive oil
4 tablespoons tomato paste
black olives (pitted, sliced into discs)
button mushrooms (sliced cross-ways)
salt
pepper
1 chicken broth cube
17⅔ ounces white fish (like cream dory, cut into half-inch cubes)
4 fluid ounces water (cooking water from the pasta)
6 tomatoes (fresh, plump - quartered)

Method

Pasta Rogue is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Saute garlic, onions, bay leaves and oregano with some salt and pepper in olive oil until aromatic. Add mushrooms, and cook until soft. Add olives and fish. Stir fry until fish starts to turn from opaque to white.

Mix in tomato paste, water, chicken cube. Simmer until fish is thoroughly cooked and the seasoning is right.

Meanwhile, place quartered fresh tomatoes in a pan with a dash of salt. Broil at 250 Celsius for about 30 minutes or until the fresh is wrinkled, dry but and slightly burnished.

Pour in the cooked spaghetti into the sauce and mix together with the oven-baked tomatoes.

Toss everything gently and then serve.

Mix in tomato paste, water, chicken cube. Simmer until fish is thoroughly cooked and the seasoning is right.

Meanwhile, place quartered fresh tomatoes in a pan with a dash of salt. Broil at 250 Celsius for about 30 minutes or until the fresh is wrinkled, dry but and slightly burnished.

Pour in the cooked spaghetti into the sauce and mix together with the oven-baked tomatoes.

Toss everything gently and then serve.