2 person | 35 min.
What you need
- 2520gr. Trofie
- 180gr. Haddock
- 80gr. Cherry Tomatoes
- 3 tbsp Tomatoe sauce
- Rocket salad
- Black Olives (Taggiasche / Greek)
- half glass white wine
- Extravirgin olive oil
- Ground Pepper
Put the pasta on to boil in lightly salted water and drain when cooked.
Meanwhile Heat a dash of oil in a large pan, quickly stir fry the garlic until it is starting to change colour.
Place the fish pieces into the pan and cook on both sides until cooked through, it should only take about 4-5 minutes.
Prepare a roughly chopped sauce: mix parsley, mint, pepper, 2 cherry tomatoes, capers, black olives(Greek style) lemon juice and olive oil.
Add black olives (Greek style) and the cherry tomatoes to the pan and season to taste with parsley, a shot of white wine, salt and pepper. After 5 min add 3 tablespoon of tomato sauce.
Add Trofie to the fish and stir.
To serve, add on top of the pasta the sauce, chopped haselnuts and sprinkle with bottarga.