Hake In Neapolitan Sauce With Gluten-Free Pasta - cooking recipe

Ingredients
    4 (5 ounce) fillets hake
    1 (12 ounce) package gluten-free pasta
    1 teaspoon olive oil
    1 small red onion, chopped
    2 teaspoons tomato paste
    1 teaspoon minced garlic
    1/2 cup red wine
    1 (14.5 ounce) can whole peeled tomatoes
    1 teaspoon dried oregano
    1 teaspoon dried basil
    1 teaspoon dried dill weed
    1 tablespoon lemon juice, or to taste
    salt and ground black pepper to taste
Preparation
    Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Add hake, cover, and steam until easily flaked with a fork, about 25 minutes.
    Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
    Heat olive oil in a large skillet over medium heat. Add red onion, tomato paste, and garlic; cook and stir until dark and thick, 2 to 3 minutes. Pour in red wine; cook for 1 minute. Stir in canned tomatoes, oregano, basil, and dill weed. Simmer sauce until thickened, about 5 minutes.
    Cut hake into 1-inch chunks and stir into the sauce. Season sauce with lemon juice, salt, and pepper. Serve over pasta.

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