Stringozzi with Persico Tomato Sauce
Ingredients
- 1 (28 oz) can Imported Italian Tomatoes
- 3 cloves Garlic, peeled and minced (#340051)
- 1/4 cup finely chopped Onion (#340090)
- 1 Tbsp. Unsalted Butter (#180140)
- 1 Tbsp. Olive Oil (#280390)
- Salt & Pepper (#110600 & 450430)
- 3/4 pound White Fish – such as perch or tilapia – cut into 2″ chunks
- 1/3 cup chopped Fresh Parsley
- 1 pound Pasta of choice
To Serve
- additional chopped Fresh Parsley
- 2-3 Tbsp. Heavy Cream (optional)
Directions
- Heat the oil and butter in a heavy saucepan and cook the onion until it is translucent. Add the garlic and cook and additional minute or two. Add the tomatoes and bring to a boil. Reduce the heat to a simmer and stir in the parsley and season with salt and pepper.
- Add the fish and cook over low heat for about 20 minutes or until fish breaks up in the sauce.
- Cook the pasta until it is al dente. Drain and toss with half the sauce. Divide into individual pasta bowls and add a scoop of the sauce on top. Sprinkle each dish with a little chopped parsley. Serve immediately.