Ligurian pasta with hake, potatoes and olives

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Hake130 g
• Potatoes80 g
• Black olives10 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile peel the potatoes and cut them into small cubes, about 1 cm; remove skin and bones from the hake and cut into roughly 2 cm pieces; chop the parsley.
3. Add the potatoes to the boiling water and after 5 minutes add the pasta; cook for the time on the packet, until the pasta is al dente and the potatoes tender.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic for a minute, add the hake and black olives with a pinch of salt and cook for 4 minutes, stirring gently, until the fish is white and flakes; remove the garlic.
5. Drain the pasta and potatoes, keeping a small ladle of the cooking water.
6. Toss everything in the pan for a minute with a little water, until the potatoes release starch and bind the sauce; finish with the parsley.