Chilli and Garlic Hake with Fresh Tagliatelle
Three Steps | Ready in 10
Looking for a tasty midweek dinner option? Try cooking up our Chilli Garlic Tagliatelle with Olives in just 10 minutes for a balanced and tasty meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
30
Olives
300
Fresh Tagliatelle
(Contains Egg, Cereals containing gluten)
12
Red Wine Vinegar
(Contains Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
2
Hake Fillet
(Contains Fish)
1
Garlic Clove
40
Wild Rocket
1
Olive and Caper Tomato Sauce
1
Chilli Flakes
Not included in your delivery
1
Olive Oil
50
Water
Nutritional information
Utensils
Instructions
Fill and boil your kettle, pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt.Peel and grate the garlic (or use a garlic press).Halve the tomatoes and add them to the bowl with the red wine vinegar and the olive oil (see ingredients for amount).Season with salt and pepper, toss and set aside.Add the tagliatelle to the boiling water and simmer until tender, 4 mins.Drain in a colander, pop back in the pan and drizzle with oil to stop it sticking together.
Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, lay in the hake and fry for 2 mins. Then add the garlic and a pinch of chilli flakes (careful, they're hot!) and cook for 1 minute. Pour in the caper tomato sauce, tomato passata and finely chopped tomatoes. and water (see ingredients for amount). Season with salt and pepper and a pinch of sugar, and stir together. Bring to the boil, submerge the hake in the sauce and cover the pan with a lid or some foil. Reduce the heat to medium and simmer for 2 mins.
Add the drained pasta to the sauce and toss together, taste and add salt and pepper if you feel it needs it. Add a splash of water if you feel it needs it. TIP: The fish will break up, but that’s the plan so don’t worry! Add the olives and rocket to the dressed tomatoes, toss and serve on top of the pasta. Sprinkle over a few more chilli flakes if you like things spicy. Enjoy!
