Usually I cook everything from scratch, but in the last few months I have been lucky enough to be invited to attend several tastings for quite astonishingly good ready made products (namely Bertolli Sauces and Tilda Stir Fry Rices) that I am more than happy to keep in the cupboard and use on the occasions when I am tired or would otherwise call for a takeaway. I think that anyone can cook with products of this quality – using them as a base to embellish according to their taste, and the contents of fridge and cupboard.
Here is my take on one of the recipes that Gennaro Contaldo made for a group of bloggers at the Bertolli tasting. I used spaghetti, Bertolli Arrabiata from the store cupboard, capers from the fridge and two haddock fillets* from the freezer. Absolutely delicious and very easy to put together simply poach the fish in the sauce whilst the pasta cooks. I am a caper lover, if you are not, black olives would work well here too.
* Waitrose sell boxes of individually frozen fish fillets which are perfect to keep in the freezer, the individual fillets defrost rapidly ready for use. All Waitrose fish is sustainable and Marine Stewardship Council approved.
Speedy Tomato Spaghetti with Haddock and Capers (Serves 2)
Two fish fillets – I used Haddock
Spaghetti for 2
1/2 jar Bertolli Arrabiata Sauce (or homemade)
1 tbs capers
If using frozen fish allow to defrost for as long as you can, I regularly poach half frozen fish and have never come to any harm, just cook it for a little longer.
Put the pasta on to cook. Pour the pasta sauce into a shallow pan, add a little water and bring to a gentle simmer, add the capers (or olives) and lie the fish in the sauce. Cook for about 5 minutes until done. Serve on top of a bed of pasta.
Delicious and so so fast.
I am sending this to this week’s Presto Pasta Nights hosted this week by More Than Burnt Toast.