Creamy chilli tomato fish pasta is a quick, flavourful dish that's incredibly easy to make on your COBB Grill using the Wok accessory. The rich tomato sauce, infused with garlic, fresh chilli, and a hint of white wine, perfectly complements the tender white fish. The addition of cream adds a silky smooth texture, balancing the spice for a deliciously satisfying meal.
With simple ingredients and minimal prep, it's the perfect camp night dinner by the beach that tastes like a restaurant-quality dish!
Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients: • 350g pasta • 2x can tinned tomatoes • 1/2 cup white wine • 5 cloves garlic, minced • 1 fresh chilli, finely chopped • 1/2 tsp chilli flakes (adjust to taste) • 1 cup cooking cream • 300g white fish fillets, cut into bite-sized pieces • Handful of fresh basil, chopped • Olive oil • Salt & pepper to taste
Instructions:
1. Cook the pasta: Bring some salted water to a boil in the COBB Wok. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the aromatics: After the pasta has been removed from the COBB Wok, heat some olive oil over medium heat. Add the minced garlic, fresh chilli, and chilli flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add wine and tomatoes: Once the aromatics have sautéed and released their flavours, pour in the white wine and let it simmer for 2 minutes to reduce slightly. Once slightly reduced, add the tinned tomatoes. Simmer for 5-7 minutes on low heat until the sauce thickens.
4. Add the cream: Stir in the cooking cream, combining it well with the tomato sauce. Lower the heat and let it simmer for another 2-3 minutes.
5. Cook the fish: Reduce to a low heat and gently add the fish pieces to the sauce to poach. Simmer for 4-5 minutes until the fish is cooked through. Season with salt and pepper to taste.
6. Combine with pasta: Toss the cooked pasta into the sauce. Stir to coat the pasta evenly.
7. Finish with basil: Stir in the chopped fresh basil just before serving. 8.
Serve: Plate your spicy creamy tomato fish pasta and garnish with extra basil, chilli flakes, drizzle of olive oil and a squeeze of lemon.
