Name: Spaghetti Aglio e Olio with Fish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 4 piece Shallots; 2 clove Garlic; 1 piece Red chili pepper; 3 Zweig Parsley; 280 g Dried tomatoes in oil; 400 g Spaghetti; 700 g Salt; 8 tbsp Pepper; 1 piece Organic lemon

Description

This simple, but incredibly aromatic dish is a wonderful variation of the classic Aglio e Olio. The combination of garlic, chili and dried tomatoes gives the pasta a delicious spiciness that is perfectly complemented by the tender fish. I like to make this version when I need to be quick, but still want something special on the table. The preparation is uncomplicated and the result tastes simply delicious. Ideal for a quick lunch or a light dinner. If you like it a little spicier, you can of course add an extra chili pepper. A splash of fresh lemon juice rounds off the dish perfectly.

Ingredients (9 ingredients)

4 piece Shallots

2 clove Garlic

1 piece Red chili pepper

3 Zweig Parsley

280 g Dried tomatoes in oil

400 g Spaghetti

700 g Salt

8 tbsp Pepper

1 piece Organic lemon

Preparation (7 steps)

Prepare shallots, garlic, chili and parsley

Thermomix® Setting

3 sec/Speed 5

Put 4 shallots in the mixing bowl and chop for 3 sec./level 5. Add 2 cloves of garlic and 1 red chili pepper and chop for another 3 sec./level 7. Add 3 sprigs of parsley and chop for 3 sec./level 5. Transfer everything to a bowl.

Prepare dried tomatoes

Drain 280 g dried tomatoes in oil and halve them.

Cook spaghetti

Prepare 400 g spaghetti in boiling salted water (700 g salt) according to package instructions.

Fry fish

Wash the fish, pat dry, season with salt and pepper (8 tablespoons). Heat 2 tablespoons of oil in a pan, fry the fish over low heat, turning occasionally, for about 5 minutes.

Prepare Aglio e Olio

Heat the remaining oil in a pan, briefly sauté the prepared shallots, garlic, chili and parsley together with the halved dried tomatoes. Season with salt and pepper.

Mix pasta

Drain the spaghetti, add to the pan and mix everything together.

Arrange

Rinse the lemon in hot water, rub dry and finely grate the zest. Remove the fish from the pan, tear it into coarse pieces and arrange with the spaghetti. Sprinkle with lemon zest and coarse pepper.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Aglio e Olio, garlic and oil, is a classic of Italian cuisine, which probably originated in Naples. It is a dish known for its simplicity and intense flavor. I have taken this base and refined it with dried tomatoes and fish to create a slightly richer and more filling meal. The dried tomatoes bring a pleasant sweetness and acidity into play, which wonderfully balances the sharp garlic and chili. The list of ingredients may seem short, but each individual component plays a crucial role. The shallots, milder than conventional onions, provide a subtle sweetness and depth. The garlic is the heart of the dish, it should be fresh and of good quality to develop its full aroma. The chili pepper brings the spiciness that makes Aglio e Olio so characteristic. The parsley provides freshness and a green note. Dried tomatoes in oil are ideal because they are already pickled in oil and thus provide additional flavor. The fish, in this case a white fish such as cod or saithe, brings a delicate texture and a light marine note into play. The lemon, both juice and zest, provides a refreshing acidity that rounds off the dish. The Thermomix® makes the preparation incredibly easy. Chopping shallots, garlic, chili and parsley is lightning fast and even. Be careful not to mix the ingredients for too long, otherwise they will become too mushy. It is better to chop them briefly and coarsely. When frying the ingredients in the pan, it is important not to let the oil get too hot, otherwise the garlic will burn and become bitter. The dried tomatoes should only be sautéed briefly so that they do not become too soft. The fish should be fried over low heat so that it does not dry out. For a vegetarian version, the fish can simply be omitted. Instead, you can add roasted pine nuts or olives to add more texture and flavor. If you like it vegan, you can replace the fish with smoked tofu, which is cut into small cubes and fried. Instead of parsley, other herbs such as basil or oregano can also be used. For a more intense spiciness, chili powder or cayenne pepper can also be added. Serve the Spaghetti Aglio e Olio with fish immediately after preparation. A fresh salad with a light vinaigrette dressing goes perfectly with it. A glass of dry white wine rounds off the dish perfectly. Leftovers can be stored in the refrigerator, but should be consumed within one to two days. The pasta may become a little dry when reheating, so it is recommended to add some olive oil or broth. The individual components can also be prepared. The shallots, garlic, chili and parsley can be chopped the day before and stored in the refrigerator. The dried tomatoes can also be prepared and pickled in oil. However, the fish should be freshly prepared to ensure the best taste.