-
Put the pasta shells into a large, salted, rapidly boiling pot of water and cook for the time
indicated on the packet.
-
Start with some extra virgin olive oil in a pan and then add in the garlic and birds eye chilli and
start to fry off.
-
Add in the cherry tomatoes and stir in and then add in a few scoops of the pasta water.
-
Add in the thyme and oregano leaves removed from the stem.
-
When the tomatoes are nearly cooked and the skin starts to peel, add in the snapper fillets. Use
a ladle to spoon the liquid over the top of the fish and poach for around 3 minutes.
-
Transfer the pasta into a serving bowl and top with the fish and tomato with broth. Finish with sourdough on the side.
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Serve and enjoy with family and friends!
