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Linguine with tomato, fish, capers & basil
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious recipe collaboration from Taste team and Heinz.
Ingredients:
  • 340g Gluten Free Linguine
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 anchovies in oil, drained, chopped
  • 1 long red chilli, seeded, finely chopped
  • 80ml (1/3 cup) dry white wine
  • 400g tin cherry tomatoes
  • 20.00 ml baby salted capers, rinsed, drained, chopped
  • 400g firm white fish fillets, cut into small chunks
  • 62.50 ml fresh basil leaves, shredded
Instructions:
  • Boil pasta in a generously salted saucepan until al dente as per package instructions. Drain and return to pan.
  • Heat olive oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, anchovies, and chili and cook for 1 more minute until aromatic.
  • Pour in a generous splash of white wine and let it simmer until it reduces by half. Toss in the tomatoes and capers, and let them simmer for 5 minutes. Gently place the fish in the pot and let it simmer for 3-4 minutes until just cooked through, being careful not to overcook.
  • Combine the tomato mixture with the hot pasta along with half of the basil, gently toss together. Garnish with the remaining basil before serving.

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