Saffron Laganelle with brill ragout and tomato

Ingredients for 8 people:

720 g. saffron Laganelle
250 g. fresh tomatoes
1 small onion
1 glass white wine
200 ml. Extra virgin olive oil
350 g. brill fillets
2 cloves garlic
1 bay leaf
salt as required
basil, parsley as required

METHOD

Heat the pan; pour the oil, put the bay leaf and the finely chopped onion into it and lightly brown. Add the bite size pieces of brill and then the white wine followed by the chopped peeled and seeded tomatoes. Reduce on a high flame for about 5 minutes and season with salt. Cook the pasta, drain it and then put it in the sauce and allow the flavours to fuse, add finely chopped parsley and basil and serve.