Ingredients
• 340g Heinz Gluten Free Linguine
• 1 tbs extra virgin olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 4 anchovies in oil, drained, chopped
• 1 long red chilli, seeded, finely chopped
• 80ml (1/3 cup) dry white wine
• 400g tin cherry tomatoes
• 1 tbs baby salted capers, rinsed, drained, chopped
• 400g firm white fish fillets, cut into small chunks
• 1/4 cup fresh basil leaves, shredded
Method
1. Cook the pasta in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.
2. Meanwhile, heat olive oil in a large non-stick frying pan over a medium heat. Add the onion, cook stirring occasionally, for 5 minutes or until softened. Add garlic, anchovies and chilli, cook stirring for 1 minute or until aromatic.
3. Add white wine, simmer until reduced by half. Add tomatoes and capers, simmer for 5 minutes. Add fish, simmer gently for 3-4 minutes or until fish is just cooked through (do not overcook).
4. Add the tomato mixture to the hot pasta with half the basil, gently toss to combine. Serve garnished with remaining basil.
