Whole wheat pasta with sweet-and-sour bonito

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Bonito130 g
• Red onion100 g
• Red wine vinegar1 tablespoon
• Extra virgin olive oil2 teaspoons
• Mintto taste
• Saltto taste

Contains: gluten, fish, sulphites,

In season: May – October

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile peel the red onion, halve it and slice thinly; skin the bonito and cut it into roughly 2 cm cubes.
3. Heat the olive oil in a frying pan over low heat, add the onion with a splash of water and a pinch of salt and soften for 10 minutes, until tender; turn up the heat, deglaze with the red wine vinegar and let it evaporate for a minute, until it no longer stings your nose.
4. Meanwhile add the wholemeal pasta to the water and cook for the time on the packet, usually 10–12 minutes, until al dente.
5. A few minutes before the pasta is ready, add the bonito to the onions, season with salt and cook for 3 minutes over medium heat, turning, until opaque outside and still pink inside.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed; turn off the heat and finish with torn mint.