Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

350g of tagliatelle or linguine
1 tbsp of extra virgin olive oil
350g of skinless and boneless firm cod fillet
150g of baby button chestnut mushrooms, halved
350g jar of Sacla' Whole Cherry Tomato and Basil sauce
1 tbsp of chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper

Instructions

Bring a large pan of water to the boil, add the pasta and cook to your liking. Drain and leave for a few minutes.

Meanwhile, heat the oil in a frying pan and saute the button mushrooms for 3-4 minutes until they are lovely and soft.

Add the Sacla' Whole Cherry Tomato and Roasted Vegetable sauce, along with the fish, and bring to a simmer.

Cook for 3-5 minutes until the fish is just cooked through.

Now add the flat-leaf parsley and fold it through carefully to keep the fish from breaking up.

Divide the pasta between four generous plates and spoon over the sauce. Garnish with springs of flat leaf parsley and don't wait a moment longer.

Tuck in.