Spagettini col sugo di sogliola

1 servings

Ingredients

Quantity Ingredient
1 pounds Fresh fillet of sole
½ cup Extra virgin olive oil
½ cup Onion chopped fine
2 teaspoons Garlic chopped fine
3 tablespoons Chopped parsley
¾ cup Canned Italian peeled plum tomatoes cut up, with their juice
Salt

Directions

Hot red pepper to taste, cut into thin rings 1 pound spaghettini Wash the Fish under cold running water and pat it thoroughly dry with kitchen towels. Cut it into strips about 3 inches long and 1-½ inches wide and set aside. Put the oil and onion in a medium size skillet or saute pan and turn on the heat to high. When the onion becomes colored a pale gold, add the chopped garlic. Cook only until the garlic becomes translucent, then add the parsley. Stir 2 or 3 times, then add the cut up tomatoes, with their juice, a liberal sprinkling of salt and the hot pepper. Lower the heat to medium, cover the pan, and cook for 8 to 10 minutes, stirring from time to time. If after 10 minutes the tomatoes are still watery, uncover the pan, raise the heat and evaporate excess liquid. Drop the pasta into a pot of abundant boiling salted water. Add the fish to the tomatoes, and leaving the pan uncovered, turn the strips of sole over frequently and gently, cooking them no more than 2 minutes, assuming the pasta is nearly done. The fish is done when its raw translucent color changes to dull white. If you are cooking the pasta later and the sauce will need to be reheated, either hold back the fish entirely until you reheat the sauce or cook it for just 1 minute the first time. When the pasta is tender, but still firm to the bite, drain immediately and toss at once with the sauce. Serve promptly, without cheese. For 4 to 6 persons. From: Asbury Park Press 9/28/94 Marcella's Italian Kitchen, Knopf. Shared By: Pat Stockett Submitted By PAT STOCKETT On 10-24-94

Related recipes