Quick & Easy Cod Tagliatelle with Mushrooms & Tomato
INGREDIENTS
- 350g Tagliatelle
- 1 tbsp. extra virgin olive oil
- 150g chestnut baby button mushrooms
- 350g cod, skinless & boneless fillet
- 350g jar Sacla’ Whole Cherry Tomato & Basil Pasta Sauce
- 1 tbsp. flat-leaf parsley, chopped
- Salt to taste
INSTRUCTIONS
- Cook pasta until al dente in a pan of salted, boiling water
- Drain and leave for a few minutes
- Meanwhile, heat oil in a frying pan and sauté mushrooms for 3-4 minutes, until soft
- Add the fish and the Sacla' Sauce and bring to a simmer
- Cook for 3-5 minutes, until fish is just cooked through
- Fold in the parsley, taking care not to break the fish up
- Divide pasta between four plates, spoon over sauce and garnish with a few sprigs of parsley
