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
½ 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 1½ 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.