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Cooking
Pasta with Tilapia, Olives and Tomatoes
· 4 servings
Cook the pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook until almost tender. While the water comes to the boil and the pasta cooks, you'll have plenty of time to prepare the rest of the dish.
Cut the fillets into chunks
Cut the tilapia fillets into larger chunks — about six pieces per fillet. Season with salt and pepper.
Prepare the remaining ingredients
Quarter the cherry tomatoes and slice the olives into rounds. Finely chop the onion.
Sauté
Heat a little oil with a knob of butter in a large frying pan. Sauté the finely chopped onion, and after about three minutes add the pieces of fish.
Add the cream
After about a minute, turn the fish pieces over and add the cherry tomatoes and olives to the pan. Stir gently so the fish doesn't break up too much, let it cook for about two minutes, then pour in a little cream.
Toss with the pasta
Stir everything together and season with a little more salt and pepper if needed. Drain the pasta, setting aside about half a cup of the cooking water. Tip the pasta into the large pan and toss with the sauce, adding a splash of the reserved pasta water.
Serving
Drizzle lightly with extra virgin olive oil and sprinkle with parmesan. Serve immediately, ideally with a good glass of white or rosé wine.