Quick and Easy Cod with Tagliatelle
|Extra virgin olive oil||350 Gram|
|Baby button chestnut mushrooms||150 Gram, halved (Sacla')|
|Cherry tomato and roasted vegetable sauce||350 Gram|
|Chopped flat leaf parsley||1 Tablespoon|
Bring a large pan of water to the boil, add the pasta and cook to your liking.
Drain and leave for a few minutes.
Meanwhile, heat the oil in a frying pan and saute the button mushrooms for 3-4 minutes until they are lovely and soft.
Add the Sacla' Whole Cherry Tomato and Roasted Vegetable sauce, along with the fish, and bring to a simmer.
Cook for 3-5 minutes until the fish is just cooked through.
Now add the flat-leaf parsley and fold it through carefully to keep the fish from breaking up.
Divide the pasta between four generous plates and spoon over the sauce. Garnish with springs of flat leaf parsley.