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You are here: Home / Recipes / Recipes by Main Ingredient / Fish & Seafood / Speedy Tomato Spaghetti with Capers & Haddock

Speedy Tomato Spaghetti with Capers & Haddock

Published on September 22, 2010 by Helen Best-Shaw 3 Comments
Last Updated on April 27, 2019

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Pasta with capers, bertolli sauce and haddock

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.

 

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5 from 1 vote

Speedy Tomato Spaghetti with Haddock and Caper

Delight your family and friends with this quick pasta dish.
Servings: 2
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
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Ingredients

  • Two fish fillets - I used Haddock
  • Spaghetti for 2
  • 1/2 jar Bertolli Arrabiata Sauce (or homemade)
  • 1 tbs capers

Instructions

  • 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Speedy Tomato Spaghetti with Haddock and Caper
Amount Per Serving (2 servings)
Calories 897 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 486mg162%
Sodium 2485mg108%
Potassium 2981mg85%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 5g6%
Protein 155g310%
Vitamin A 880IU18%
Vitamin C 5.9mg7%
Calcium 122mg12%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main meal
Cuisine: Italian
Keyword: pasta, Spaghetti with tomato poached haddock
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Filed Under: Fish & Seafood, Pasta, Quick & Easy Ingredients: Condiments & Sauces, Fish, Pasta, tinned, Tomatoes

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    Recipe Rating




  1. Sarah, Maison Cupcake

    5 stars
    This looks a really good supper, I’m always looking for quick things I can give my son for tea and he loves spaghetti and fish but I’d never put the two together for him (although I make puttanesca with chilli for my husband and I frequently). Not sure he’d cope with capers but I certainly could. I’ve used Bertolli in the past, I had a phase of keeping their lovely glass jars!

    Reply
  2. Claudia

    5 stars
    I agree, using a good brand of prepared sauce is a real time saver. I check the ingredients list though, even if I’m getting it at a Natural Foods Store. A great meal with the haddock.

    Reply
  3. Antonia

    5 stars
    I agree that there are some great ready-made sauces on the market which are brilliant for those nights when you are tired or late home. I usually end up adding things to them to make them ‘my own’ and this is just the sort of dish I love. Capers always liven things up and would go well here I’m sure.

    Reply

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