Italian fish linguini

Serves: 4

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 300g/11oz linguini
• 3 tablespoon(s) olive oil
• 2 small red onions, finely chopped
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) fresh thyme leaves
• 100ml/ 4fl oz red wine
• 500 gram(s) pack cherry tomatoes
• 1 tablespoon(s) caster sugar
• 2 tablespoon(s) tomato purée
• 450g/1lb tilapia fillets (or cod), cut into chunks
• 1 handful chopped black olives
• 1 handful chopped basil

Method

1. Bring a large pan of water to the boil and cook linguini as per pack instructions. In a large pan, heat olive oil over a medium heat and add onions, garlic and thyme. Cook, stirring, for 10 mins till softened. Tip in wine and simmer for 2-3 mins, till almost evaporated.
2. Stir in cherry tomatoes and sugar, and cook for 15 mins, till tomatoes are broken down and mixture is thick. Stir in tomato purée and cook for a further 5 mins. Stir in fish chunks, cook for 5 mins more, then add olives and basil, and stir gently. Drain pasta and toss together with tomato sauce till well combined.

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