Whole wheat pasta with amberjack, cherry tomatoes and capers

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Amberjack130 g
• Cherry tomatoes100 g
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: gluten, fish,

In season: June – October

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile skin the amberjack, remove any bones and cut into roughly 2 cm cubes; wash the cherry tomatoes and halve them; rinse the capers.
3. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic for a minute, until it sizzles; add the tomatoes and capers and cook for 4 minutes, until the tomatoes soften.
5. Add the amberjack with a pinch of salt and cook for 2–3 minutes, turning gently, until opaque outside but still juicy; remove the garlic.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed; finish with torn basil.