350g of pasta (gobbi, fusilli or other thick pasta)
400g of trail fish fillets (salmon), cleaned
200g of ripe tomatoes
2 tablespoons of tomato paste extract
2 cloves of garlic minced
1 tablespoon of fresh parsley chopped
1 tablespoon of fresh dill chopped (or substitute with sweet herb leaves)
1/2 cup of dry white wine
4 tablespoons of extra virgin olive oil
Salt and black pepper to taste
350g of pasta (gobbi, fusilli or other thick pasta)
400g of trail fish fillets (salmon), cleaned
200g of ripe tomatoes
2 tablespoons of tomato paste extract
2 cloves of garlic minced
1 tablespoon of fresh parsley chopped
1 tablespoon of fresh dill chopped (or substitute with sweet herb leaves)
1/2 cup of dry white wine
4 tablespoons of extra virgin olive oil
Salt and black pepper to taste
Heat the olive oil in a pan and sauté the trail fish, garlic, and half of the parsley for 3 minutes
Add the white wine and continue cooking for an additional 5 minutes
Combine the tomato paste extract, diced tomatoes, dill, salt, and pepper
Reduce heat, cover, and let simmer for 5 more minutes
Stir occasionally with a wooden spoon and break up the fish into pieces
Cook the pasta al dente in salted water
Drain and add to the pan with the sauce
Mix gently, season with parsley and black pepper to taste
