The Spaghetti with Trout and Sun-Dried Tomatoes with bread croutons are delicious, a tasty first course that is prepared very quickly.
Few and simple ingredients for a perfect first course for family Sundays or a special day with friends.
You can also prepare the Spaghetti and sun-dried tomatoes with confit tomatoes and they will be perfect, and if it’s the season, you can make sun-dried tomatoes at home.
Below I leave you other tasty and quick recipes for spaghetti and then let’s immediately go under the photo, as always, to discover how to prepare the Spaghetti with Trout and Sun-Dried Tomatoes!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti with Trout and Sun-Dried Tomatoes
- 14 oz spaghetti
- 14 oz trout (fillets)
- 2.1 oz salted anchovies
- 3.5 oz sun-dried tomatoes in oil (well drained)
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 2 pinches salt
Preparation
Bring a pot full of lightly salted water to a boil for cooking the spaghetti.
Desalt the anchovies under running water and cut them into small pieces.
Cut the trout fillets into pieces after removing the skin and bones if present.
In a pan with the extra virgin olive oil, brown the crushed garlic clove, add the anchovies and let them dissolve.
After 2 minutes add the trout making it brown for 5 minutes, cut the sun-dried tomatoes into small pieces.
Add them to the pan and let everything flavor.
Meanwhile, as the spaghetti cooks, cut the bread into cubes and toast it in a pan with a drizzle of oil.
Set aside.
Drain the spaghetti into the pan with the sauce and let everything flavor for a couple of minutes, then adjust the salt.
Finish with the toasted bread cubes and serve.
Tips and Variations
You can use sun-dried tomato paté or sun-dried tomato pesto instead of sun-dried tomatoes in oil for a creamier dish.
You can also prepare the sauce the day before and keep it in the fridge in an airtight container.
