Transported to italian sea side

This was one of my favourite meals I´ve had in the Amalfi coast and I remember it very

vividly. To serve it I wanted to have traditional serving dish so I ordered a couple from Sorrento. Now it was time to cook! I don’t know the name of the dish, and I don’t think there is official one except "pacceri with fish", so this is what I came up with...

M

Pacceri with fish

4 anjouvis

4 cloves of garlic

1 chili

750gr cherry tomatoes

handful of fresh parsley + some to garnish

2 large fillets around 500gr monkfish (or any white fish)

500gr pacceri pasta

half of a stock cube (fish or vegetable) or 4-5 tbsp

pasta water 2-3dl

olive oil

salt

pepper

Cut garlic, parsley and chili into small pieces.

Cut tomatoes in quarters/halves.

Fill a large cooking pan with water and salt and bring it to a boil.

In a large sauce pan with high sides gently heat up couple of tbsp of oil. Add the anjouvis and dissolve them. Add garlic and chili. Sweat them until they soften and release flavor but don’t get much color.

During the same time fry on some oil seasoned fish filets. When they are cooked through cut them into pieces as big or small as you like. Remove any bones if necessary. Set aside.

Start cooking pasta as it takes around 16min.

To the sauce base add tomatoes, season with salt and pepper. Turn up the heat and let them soften. If they let out much liquid cook the sauce until it concentrates a bit.

Dissolve half of a stock cube in a little water in the pan where fish baked.

To the tomato sauce add dissolved stock cube, some oil then stir it.

Ad the fish and a handful of chopped parsley.

If the sauce is to dry add some pasta water.

Combine sauce with the pasta. Transfer to a serving dish, sprinkle

some more chopped parsley, drizzle with some olive oil. 

Serve immediately!