04/02/2012
Kingfish, fennel and chilli ricciutelli
Pasta / Summer / Emma Knowles / Serves: 4


400gm dried ricciutelli or other short, wide dried pasta
125ml extra-virgin olive oil
90gm coarse sourdough breadcrumbs
1 baby fennel bulb, thinly sliced, fronds reserved
Spanish onion, thinly sliced
1 long red chilli, thinly sliced
1 garlic clove, finely chopped
200gm mixed small tomatoes
Juice and finely grated rind of 1 lemons
250gm skinless kingfish fillet, thinly sliced
1 cup coarsely chopped rocket




Notes:

Use gurnard and add to the frying pan with the lemon juice to cook slightly before adding to the pasta.

Source:

Australian Gourmet Traveller
Feb 2012


Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain and return pasta and 40ml pasta water to pan.

Meanwhile, heat 50ml oil in a frying pan, add breadcrumbs, stir occasionally until golden (3-4 minutes), season to taste and set aside.

Stir fennel, onion, chilli, garlic and remaining oil in a frying pan over medium-high heat until tender (4-5 minutes).
Add tomato, cook until tender (1-2 minutes), add lemon rind and juice, season to taste.
Add to pasta with kingfish, rocket and reserved fronds, toss to combine, scatter with breadcrumbs and serve.