Saffron Pasta with Sole

Ingredients

• 400 g saffron pappardelle (refrigerated shelf)
• Sea salt
• 4 tomatoes
• 300 g sole (ready to cook)
• 1 Shallot
• 2 Garlic cloves
• 2 Garlic cloves
• 100 ml dry white wine
• 1 tbsp freshly chopped tarragon
• 1 tbsp freshly chopped chervil
• Pepper (from the grinder)

Instructions

1. 1.

   Cook the pappardelle al dente in salted water according to package instructions. Briefly blanch the tomatoes, cool, peel, quarter, deseed and dice them. Wash, pat dry and cube the sole. Peel and finely chop the shallot and garlic cloves. Sauté in hot oil.

2. 2.

   Add the sole and deglaze with white wine. Stir in the tomatoes and let simmer gently for about 8 minutes. Then add the herbs and season with salt and pepper. Toss drained pasta with a little cooking water, then serve on warmed plates.