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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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Tagliarini is a ribbon pasta, similar to spaghetti or linguine.
By Theo Randall
From Saturday Kitchen
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Ingredients
- sunflower oil, for deep-frying
- 100g/3½oz stale bread, roughly chopped into coarse crumbs
- 5 tbsp extra virgin olive oil
- 1 garlic clove, thinly sliced
- 8 taggiasca or small niçoise olives, pitted
- 10 datterini tomatoes, cut into quarters
- 200g/7oz fresh tagliarini
- 2 red mullet fillets
- 1 tsp finely chopped flatleaf parsley
- sea salt and freshly ground black pepper
Method
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Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside.
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Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic, black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down.
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Cook the tagliarini in a large pan of salted water according to the packet instructions.
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Meanwhile, add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside.
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When the pasta is just al dente, remove from the water using tongs and add to the tomatoes.
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Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan, breaking up the fish fillets.
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Transfer to serving bowls and scatter over the pangrattato