Tag: pasta

The most important thing to remember with this recipe is to buy good-quality fish from your local fishmonger or supermarket.
The recipe Ive given you here can be used with all sorts of dishes Ive shown you how to tweak it to go with fish, but you can try using it with anything from pasta to grilled chicken.
If you want to save some time, double the quantities and freeze half of the sauce (it will keep for a couple of months), or pop it in the fridge for up to a week.

This pasta dish is amazingly simple to prepare. By roasting cherry and sun dried tomatoes, olives, goat cheese, onions, and garlic you can create a very simple but luxurious pasta sauce.
Serve it with interesting pasta like farfalle (bowtie) which adds nice texture.

Preheat the oven to 200÷C/400÷F/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.