Pasta with fish is a classic combination for Italy. Before cooking this pasta for the first time, I was doubtful, I read reviews, but many people responded with delight. The first pancake was not a lump, since then I have been preparing pastas in different combinations. I would like to present maccheroni pasta with salmon, rosemary and zucchini with Barilla arrabbiata sauce. One of the favorite combinations in our family. It is well suited for weekdays and for receiving guests.
| Cook Time | 50 minutes |
| Servings |
Ingredients
- 250 gram Fillet fish salmon fillets
- 150 gram Zucchini
- 140 gram Onion
- 150 gram Pasta used maccheroni
- 200 gram Sauce used Barilla arrabbiata sauce
- 2 cloves garlic
- 2 twigs Rosemary
- 80 gram Tomato
- 20 gram Sunflower oil
- 20 gram Butter
- 15 gram Green Onion
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Cut zucchini into strips.
- Cut the onion.
- Salmon fillet buy chilled and cut into a large cube so that it does not disintegrate during cooking.
- Put a pot with 2-2. 5 liters of water to boil the paste, salt the water. Boil the pasta.
- In a preheated pan, pour a little sunflower oil and fry the onion and zucchini. After a couple of minutes, add the crushed garlic, chopped tomatoes and rosemary branches.
- When the moisture has gone a little and the vegetables have taken on a Golden hue, we fill in the fish and a piece of butter (it is needed to give a ruddy crust to the salmon).
- Constantly stir for a couple of minutes and pour in the sauce Barilla arrabbiata with hot chili pepper, which gives the dish a pleasant sharpness.
- Carefully stir everything so as not to damage the integrity of the fish. Remove the sticks from the rosemary branches.
- Fall asleep already boiled al dente MACCHERONI, gently mix.
- Garnish with chopped green onions already in the plate.
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