Just managed to stop eating for 2.5 minute to take a photo.....
Right, you need some braaied fish leftovers, if you can manage not to eat them with your bare dirty little hands before youve even begun then you can make this pasta dish. If you dont have braaied fish, then sorry for you. Actually you can do some in a pan, or under the grill.
OK, for the sauce: Finely chop some onions and sweat ( sweat means not brown, not burn, add a little water if neccesary to keep them translucent, they add the sweetness) in olive oil on med heat. Add some wholish garlic cloves to impart flavour, you can pop a chilli or two in. Open two tins of whole peeled tomatoes ( the kind that read - ingredients: tomotoes, tomato juice, nothing else) add to pan, mush with potato masher, and leave to simmer on med heat for a long while. Add half your fish, leave to simmer some more( like 10-15 min simmering in total), add the rest of the fish 5 min before serving ( this is in order to keep some of your lovely yellowtail chunks whole)
While this is all shimmering away, make some damn al dente linguiné, or penné is good too. Im currently partial to not throwing the pasta into my saucé, depends on the saucé...
Season your sauce, that is salt and fresh black pepper, maybe even white..and EAT.
ps parmesan is good with this gdmit...and so is a very cold glass of Haute-Cabriére Pinot Noir Chardonnay - see photo.
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