Penne with Sea Perch Ratatouille 

Fish, vegetables and anchovies on a bed of pasta.

Ingredients:

500 g penne or spiral pasta

1 Tbsp olive oil

1 onion, chopped

1 garlic clove, finely chopped

1 stalk celery, sliced

1 red capsicum (140g), sliced

1 zucchini (100g), sliced

2 tsp capers

2 anchovy fillets, finely chopped

415 g can SPC Diced Tomatoes with Basil & Oregano

500 g Sea Perch or white fish fillets, skin removed

Directions:

Cook pasta in a large saucepan of boiling water for 10 minutes, or until 'al dente'. Drain and keep warm.

Heat olive oil in a large frying pan and saute the onion, garlic and celery for a few minutes. Add all remaining ingredients, except for the fish, and stir through. Allow to simmer for 5 minutes.

Cut the fish into small cubes and stir in to the tomato sauce. Simmer for 5 minutes until the fish is cooked.

Serve spooned over hot pasta.

Author:

SPC Limited

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