The (Not Barefoot) Contessa'S Fish Pasta

1. 1

   chop tomatoes roughly

2. 2

   dice garlic

3. 3

   deskin fish and cut into bite sized chunks

4. 4

   saute three tablespoons of oil with garlic for two minutes or so over medium heat

5. 5

   add fish, stirring carefully until browned. try not to break it up.

6. 6

   once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.

7. 7

   meantime, heat pot of hot water for pasta, generously salted.

8. 8

   when wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so

9. 9

   add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. when the tomato juice is released and the sauce is just thickening, turn off heat. you want the tomatoes a little raw.

10. 10

    cook pasta al dente.

11. 11

    carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.

* Per serving · 4 servings · Values may vary.