This is a lovely recipe!
Everyone likes a pasta bake, but it’s so unsatisfying boiling pasta, opening a jar, stirring and baking.
This recipe tastes delicious, but involves you putting in a little bit more effort. You still feel as though you’re having a pasta filled, cheese topped naughty dinner, but you feel you’ve gone some way to deserving it!
You can find Kerryann’s tuna pasta bake by clicking here.
We had some ingredients (particularly basil) to use up so I thought I would have a crack at making a quick and simple dish on my own, based on some other recipes I’d tried previously.
I decided to chop some basil up and add some olive oil, to create a marinade for the fish, and I also used what was left to roast the tomatoes in. basil goes well with tomatoes, and it also went well with the fish, too! The below recipe serves two people.
- Two boneless, skinless haddock fillets
- Generous handful of cherry tomatoes
- Two handfuls of runner beans
- One large handful of basil (chopped)
- Two tablespoons of olive oil
- Salt and pepper to season
- In a chopper, or by hand, finely chop the basil and place in a bowl with the oil. Reserve a small amount of this to drizzle on your tomatoes.
- Gently mix the fish fillets in the large bowl of oil, and leave in the fridge for half an hour.
- When ready to cook, boil the kettle and pre-heat the oven to 180c fan.
- Put the tomatoes in an oven proof dish, drizzle with basil oil and a sprinkle of salt. These will need 10 minutes in the oven.
- Put a frying pan on, and add the fish, while bringing a saucepan of the kettle water to boil.
- When boiling, add some salt and your beans for a few minutes.
- When the fish has cooked, allow to rest on a warm plate before finishing off the beans in the pan for a few minutes with a sprinkle of sea salt.
- Plate up with the haddock on top of the beans alongside the tomatoes.
- Healthy and simple!
I’ve tried for ages to get a good carbonara recipe that I can knock up at home. Genarro Contaldo’s recipe is a brilliant place to go, although I find using yolks only too thick (although I’m just probably not a good enough cook!) Antonio Carluccio also has a good recipe online, but he uses traditional meat which is harder for us all to come by, so the below uses everyday ingredients.
This recipe is really simple, but to stop things from curdling, the method, while straightforward, is important.
For two people, I go for the below ingredients to produce a really creamy, rich carbonara.
- Two eggs and one egg yolk
- 50g grated parmesan (plus extra to serve)
- 100g pancetta cubes (roughly)
- 250g fresh spaghetti
On a medium heat, get your pancetta on in a frying pan. I put the pancetta in straight away with no oil, enough fat comes out as the heat builds, so don’t add to it, you’ll only end up taking it out.
- Next, stick pan of salted boiling water on, and add your fresh spaghetti – this won’t need long.
- In a bowl, mix the parmesan, eggs and a generous crack of pepper until all combined into a gloopy, cheesey mixture.
- When your pancetta is browned, reduce to a really low heat. Once the spaghetti is cooked, add to the pancetta, allowing a some pasta water to carry over. Note: do not throw the pasta water away, leave the saucepan on the turned off ring/hob that you cooked the spaghetti in.
- Combine the pancetta and spaghetti, and now carefully place the frying pan on top of the saucepan. From here, add the sauce, and stir around. What will happen is that the residual heat from the pan and water will cook through the egg but won’t be hot enough to scramble it. You’ll also find that having egg white involved means the sauce is loose enough to cook through quickly.
- Serve with a sprinkling of parmesan and another crack of black pepper