09-27-2004, 12:59 PM
Prep: 10 min, Cook: 25 min. [ul] [li]13 ounces tagliatelle or fettuccine, or other pasta [li]1/4 cup olive oil [li]1 onion, thinly sliced [li]2 cloves garlic, sliced [li]1 Tbs. plus 1 tsp. anchovy fillets, drained, chopped [li]1 Tbs. plus 1 tsp. capers, drained, chopped [li]2 tsp. curry paste [li]1/4 cup sun-dried tomatoes, drained, chopped [li]1 lb. skinned white fish fillets, chopped [li]1/3 cup plus 3 Tbs. black olives[/li][/ul]
Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain. Keep warm. Heat oil in a heavy nonstick pan over medium heat. Cook onion and garlic 4-5 minutes, until onion is soft. Stir in next 4 ingredients. Add fish to pan, reduce heat to low and cook 8-10 minutes, or until fish is cooked through. Stir in olives and serve over pasta.
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Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain. Keep warm. Heat oil in a heavy nonstick pan over medium heat. Cook onion and garlic 4-5 minutes, until onion is soft. Stir in next 4 ingredients. Add fish to pan, reduce heat to low and cook 8-10 minutes, or until fish is cooked through. Stir in olives and serve over pasta.
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