Mums Snapper, Anchovy & Caper Fusilli

A bright, savoury tomato and white anchovy sauce with capers and soft-poached snapper, tossed through Monty & Sons fusilli and finished with crisp fried sage and pecorino.

Serves 4

Ingredients

• 4 tbsp olive oil, plus extra for frying the sage
• 2 onions, finely diced
• 8 garlic cloves, finely sliced
• 2 tbsp thyme leaves, chopped
• 1 tbsp oregano leaves, chopped
• 12 sage leaves, half chopped and half left whole
• 1 jar (about 100g) white anchovies, roughly chopped
• 3 tbsp capers, drained
• 1 tin (400g) chopped tomatoes
• 2 tins (400g each) cherry tomatoes
• About 1 cup chicken stock
• 500g snapper or other firm white fish, cut into large chunks
• 400g Monty & Sons fusilli
• Pecorino, finely grated, to serve
• Freshly ground black pepper
• Salt, for the pasta water

Method

1. Heat the olive oil in a wide, deep pan over medium-low heat. Add the onions and garlic and cook gently until soft, sweet and translucent, without letting them colour.
2. Stir in the thyme, oregano and the chopped sage. Cook for a minute or two until fragrant.
3. Add the anchovies and fry briefly, stirring, until they begin to melt into the base.
4. Tip in the chopped tomatoes, cherry tomatoes and capers. Stir well, breaking up the cherry tomatoes a little with your spoon.
5. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring now and then, until the sauce has darkened and thickened.
6. Pour in the chicken stock a little at a time until the sauce reaches a good consistency. Season with black pepper and taste before adding any salt.
7. Nestle the snapper into the sauce in a single layer. Cover and cook gently for about 7 minutes, until the fish is just opaque and flakes easily.
8. Meanwhile, heat a little olive oil in a small pan over medium-high heat. Fry the whole sage leaves until they darken and go crisp, about 30 seconds, then lift onto paper towel.
9. Bring a large pot of well-salted water to the boil. Cook the Monty & Sons fusilli until al dente, then drain, reserving a cup of the cooking water.
10. Add the pasta to the sauce and toss gently to coat, breaking the fish into large flakes as you go. Loosen with a splash of pasta water if needed. Serve topped with the crisp sage and a good grating of pecorino.

Tip

The anchovies and capers bring plenty of salt, so taste the sauce before adding any more. Keep the fish in generous chunks and treat it gently, as it will break into flakes as you toss the pasta through.