Macaroni with fish fingers and tomato sauce

Name: Macaroni with fish fingers and tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 200 g Courgette; 10 Stem(s) Oregano; 5 TABLESPOONS Sunflower oil; 1 TABLESPOON Tomato paste; 1 TEASPOON Flour; 1 can(s) (425 ml) chopped tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 12 (360 g) Fish fingers; 400 g Macaroni; 2 TABLESPOONS small Kalamata olives

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
200 g Courgette
10 Stem(s) Oregano
5 TABLESPOONS Sunflower oil
1 TABLESPOON Tomato paste
1 TEASPOON Flour
1 can(s) (425 ml) chopped tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
12 (360 g) Fish fingers
400 g Macaroni
2 TABLESPOONS small Kalamata olives

Directions

1
Peel the onion and cut into strips. Wash, clean and slice the zucchini. Wash the oregano, shake dry and pluck the leaves from the stalks, except for something to garnish. Heat 1 tablespoon of oil, fry onion and zucchini. Stir in tomato paste, dust with flour and stir in tomatoes. Bring to the boil while stirring and simmer for 2 minutes. Season with salt, pepper, sugar and oregano.
2
Heat 4 tablespoons of oil in a pan. Fry the fish fingers for about 8 minutes until crispy while turning, remove and drain on kitchen paper. In the meantime prepare pasta in boiling salted water according to the instructions on the packet. Cut fish fingers into thirds. Arrange noodles, sauce and fish fingers in bowls. Sprinkle with olives and garnish with oregano