Saturday, November 9, 2013

Pasta Rustica with Sole, Greek Olives, and White Wine

It's been a while since I made pasta, but this quick and easy dish got rid of a bit of fish and made good use of some last of the season tomatoes. I couldn't resist adding a bit of feta to the final dish, but it probably wasn't strictly necessary.

One year ago: Saffron Rice
Two years ago: Hot and Sour Rhubarb and Crispy Pork with Noodles
Three years ago: Brisket
Four years ago: Bread pudding

Pasta Rustica with Sole, Greek Olives, and White Wine (from Radically Simple)

8 ounces penne rigate
3 large ripe plum tomatoes
2 large yellow tomatoes
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1/2 cup dry white wine
1/2 cup finely chopped parsley, divided
1/3 cup slivered basil
1 tbsp grated lemon zest
12 ounces lemon sole, cut in 1/2" strips
16 pitted kalamata olives
feta (optional)

1. Bring a large pot of salted water to a boil. Cook pasta until tender. Drain.
2. Meanwhile, cut all tomatoes into 1/2" pieces.
3. Heat oil in wok or large skillet. Add garlic and cook 30 seconds.
4. Add tomatoes, wine, half the parsley, basil, lemon zest, and 1 tsp salt. Cook 3 minutes over high heat.
5. Add fish and olives. Cook until fish is just cooked through, 2 minutes.
6. Add cooked pasta to skillet, heat 2 minutes until hot.
7. Divide among 4 bowls. Garnish with remaining parsley. Top with feta if desired.

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