Tagliolini with Fish

Tagliolini is a long very thin spaghetti.   This is a pasta recipe using chopped tomatoes with fish and vegetables in a cream sauce.  Italian pasta is not about tomato sauce, oregano and cheese from a box.  It is fresh ingredients with freshly grated cheese (never on fish or seafood) and a variety of vegetables.  Pesto, cream sauces, butter, and olive oil are often used as sauces with pasta.  Pasta is simple, delicious, and prepared in minimal time.  Sauces cooked for hours are only for TV.

Tagliolini With Fish

Ingredients:

300 g  or 1/2 lb. tagliolini

300 g  or 1/2 lb. freshwater fish (perch or 
                trout)

100 g or 1 cup chopped tomatoes

100 g or 1 cup chopped vegetables (a 
                mixture of carrot, celery, 
                or onion)

2 Tablespoons cream

Handful of chopped parsley

Salt and Pepper to taste.

 ***

Directions:

Clean and fillet the fish.  Saute the vegetables in oil until softened.  Add the chopped tomatoes and cream to the vegetables: simmer for a few minutes.  Add the fish fillets and cook for 10 to 15 minutes.  Cook the pasta al dente in salted boiling water.  When done, drain the pasta (saving 1 /2 cup of the cooking water).  Place the pasta in a bowl and toss with sauce and serve.   Serves 4