🍴Servings: 4 🍽️Pre: 15 mins 🥓Cook: 45 mins
🥓INGREDIENTS:
- 1 pound farfalle, bow ties
- 2 tablespoons extra- virgin olive oil, divided
- 5 slices center cut bacon, chopped
- 1 medium onion, chopped
- 2 to 3 grated garlic cloves
- 1 bay leaf
- 12 white mushrooms, thinly sliced
- 1 can San Marzano tomatoes
- 4 (6 to 8- ounce) tilapia fillets
- Salt and freshly ground black pepper
- 1/2 cup all- purpose flour
- 1 (10- ounce) box frozen peas
- 1/4 cup mascarpone cheese
- 3 tablespoons butter
- 1/4 cup balsamic vinegar
- 1/2 cup basil leaves, shredded or torn
🍳INSTRUCTIONS:
Step 1：
Bring a pot of water to a boil, salt the water and cook the pasta until all dente.
Step 2：
For the sauce: Heat a deep large skillet, add the bacon and fry for 3 to 4 minutes. Reserve 1 tablespoon of the grease and pour the rest into a bacon grease container. Add the onion, garlic, bay leaf and mushrooms, season with salt and pepper and cook for 5 minutes, until soft but not browned. Add the tomatoes, crush them with a wooden spoon and cook on low heat for 15 minutes.
Step 3：
Season the fish with salt and pepper. Dust the fish with flour and shake off any excess.
Step 4：
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium- high heat. Sear the fish for 4 minutes on each side.
Step 5：
While the fish is frying, stir the peas into the sauce and cook until bubbling, add the mascarpone cheese. Adjust seasoning.
Step 6：
Remove the fish from the skillet to a plate and cover loosely with foil to keep warm. Reduce heat to medium.
Meanwhile：
Step 7：
Add butter to pan. Cook butter for 2 to 3 minutes, stir in balsamic vinegar and simmer for 1 to 2 minutes until reduced by half. Pour butter and vinegar over fish.
Step 8：
Drain pasta, stir in sauce and add basil leaves to pasta. Serve fish with pasta.
