Farfalle Pasta with Red Gurnard & Cherry Tomatoes

Name: Farfalle Pasta with Red Gurnard & Cherry Tomatoes
Total time: 90 min
Ingredients: 1 celery stalk, coarsely chopped; 1 carrot, coarsely chopped; 1 onion, coarsely chopped; 100 ml olive oil; 3 garlic cloves, bruised; 5 anchovy fillets; 2 red birdseye chillies; 2 red gurnard (about 600gm each), filleted, heads and bones reserved, fillets pin-boned and cut into 1cm pieces (see note); 180 ml dry white wine; 400 gm canned whole tomatoes; 2 tbsp Sicilian capers (see note); 250 gm cherry tomatoes; ¼ cup each coarsely chopped flat-leaf parsley and basil (optional), to serve; extra-virgin olive oil; Pasta dough; 450 gm “00” flour (3 cups); 4 eggs

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for farfalle with red gurnard and cherry tomatoes by Popolo restaurant in Sydney.

View full recipe on www.gourmettraveller.com.au

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Ingredients

1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
100 ml olive oil
3 garlic cloves, bruised
5 anchovy fillets
2 red birdseye chillies
2 red gurnard (about 600gm each), filleted, heads and bones reserved, fillets pin-boned and cut into 1cm pieces (see note)
180 ml dry white wine
400 gm canned whole tomatoes
2 tbsp Sicilian capers (see note)
250 gm cherry tomatoes
¼ cup each coarsely chopped flat-leaf parsley and basil (optional), to serve
extra-virgin olive oil
Pasta dough
450 gm “00” flour (3 cups)
4 eggs