Pasta italiana con pescado blanco, tomate y albahaca
Una pasta ligera con pescado blanco, tomate, albahaca, ajo y limón.
Elaboración
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Bring a large pot of salted water to a boil and prepare the fish and tomatoes.
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Cook the pasta until just al dente, then reserve a little pasta water before draining.
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Warm olive oil in a wide pan and gently cook the garlic until fragrant.
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Add cherry tomatoes and tomato sauce, then simmer until the tomatoes soften.
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Add the fish pieces to the sauce and spoon sauce over them without breaking them.
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Cook gently until the fish turns opaque and flakes easily.
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Fold in drained pasta, basil, lemon juice, and a splash of pasta water if needed.
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Taste, adjust salt and pepper, and serve warm.
Consejos
Keep the sauce at a gentle simmer after adding fish so the pieces stay tender.
Notas
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrición por ración
Preguntas frecuentes
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
Reseñas
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32 min
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