Last night we had a great dinner at home. Just us and the kids. Hannah asked for fried fish and Peter asked for Broccolini. Easy enough. I breaded the flounder with whole wheat bread crumbs and pan fried it in a mixture of olive oil and butter. The broccolini was sauteed in a bit of olive oil with salt and pepper. At the last minute I splashed some balsamic vinegar over it and accidentally left it sit for longer than I meant to. No worries though, it just caramelized a bit. Yum. I like having pasta with a red sauce with my fried fish. It goes back to childhood. For some reason whenever my Mom made fish sticks she made pastina with red sauce. I didn’t use pastina, rather we had little shells in the house so we used that but I did make a red sauce to go with it. I’ll give you the actual recipe rather than the notes I scribbled on a piece of scrap paper. That has no measurements or directions just ingredients. No picture today, sorry.
- 1 tbsp olive oil
- 1 onion, chopped
- 3 – 4 cloves garlic, chopped
- 1 box Pomi crushed tomatoes
- 1/4 tsp red pepper flakes
- 2 tbsp capers
- 12 Kalamata olives, pitted and chopped (you could put in more or less, we like olives so I probably put in more)
- 1/4 cup sun dried tomatoes, diced
- 1 tomato, diced
- 1/4 cup fresh basil leaves, chiffonaded
- Heat the olive oil in a large saucepan
- Stir in onions and garlic
- Let cook for a few minutes until they get browned
- Add the red pepper flakes and stir, let cook another minute
- Pour in the chopped tomatoes, olives, capers and sun dried tomatoes
- Let cook for about 30 minutes, stirring now and then. The sauce will break down and start to reduce.
- Add the basil and fresh diced tomato.
- Cook another minute or two.
Serve over your choice of pasta.