Chilli Garlic Hake Tagliatelle
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Chilli Garlic Hake Tagliatelle

Chilli Garlic Hake Tagliatelle

with Rocket and Olive Salad

Looking for a tasty midweek dinner option? Try cooking up our Chilli Garlic Hake Tagliatelle in just 10 minutes for a balanced and tasty meal.

Tags:
Spicy
Allergens:
Egg
•Cereals containing gluten
•Sulphites
•Fish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

30

Olives

200

Fresh Tagliatelle

(Contains Egg, Cereals containing gluten)

Red Chilli Flakes

12

Red Wine Vinegar

(Contains Sulphites)

1

Chilli Flakes

1

Tomato Passata

2

Hake Fillet

(Contains Fish)

1

Garlic Clove

40

Wild Rocket

1

Olive and Caper Tomato Sauce

Not included in your delivery

1

Olive Oil

50

Water

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Nutritional information

Energy (kcal)419 kcal
Energy (kJ)1753 kJ
Fat13 g
of which saturates2 g
Carbohydrate45 g
of which sugars11 g
Protein28 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped
1

Fill and boil your kettle, pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt.Peel and grate the garlic (or use a garlic press).Halve the tomatoes and add them to the bowl with the red wine vinegar and the olive oil (see ingredients for amount).Season with salt and pepper, toss and set aside.Add the tagliatelle to the boiling water and simmer until tender, 4 mins.Drain in a colander, pop back in the pan and drizzle with oil to stop it sticking together.

Cook the Sauce
2

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat.Once hot, lay in the hake and fry for 2 mins. Then add the garlic and a pinch of chilli flakes (careful, they're hot!) and cook for 1 minute.Pour in the caper tomato sauce, tomato passata and water (see ingredients for amount).Season with salt and pepper and a pinch of sugar, and stir together.Bring to the boil, submerge the hake in the sauce and cover the pan with a lid or some foil. Reduce the heat to medium and simmer for 2 mins.

Finish and Serve
3

Add the drained pasta to the sauce and toss together, taste and add salt and pepper if you feel it needs it.TIP: The fish will break up, but that’s the plan so don’t worry! Add the olives and rocket to the dressed tomatoes, toss and serve on top of the pasta.Sprinkle over a few more chilli flakes if you like things spicy. Enjoy!