Pasta in sauce with sun dried tomatoes, celery and fish leftovers

Coming back tired and hungry after a long walk to Crystal Palace park in zero temperature, I decided to make a quick pasta with a tomato sauce and add anything available at this time, including the fish leftovers from the delicious trout fillet with leeks and mushrooms, which I had recently cooked in the oven.

I experimented by adding the sun-dried tomatoes I have brought back from my recent trip to Athens; the trout is an oily fish with a buttery, rich taste and the sweet and tangy sun-dried tomatoes with some dried basil and a bay leaf to add some sharpness could elevate the dish flavour. The tomato sauce was cooked in a basic and traditional greek way, simple seasoning, celery and carrot. I thought about using my organic wholegrain spelt fusilli but chose to go for the wheat-made Napolina spaghetti, which proved ideal for this sauce, although I broke up my no-wheat regime. Just loved it (and ate a double portion)!

Ingredients (4 portions)

150 gr cooked trout ( i removed the skin)
1 Tbsp olive oil
1/2 big white onion
1 garlic clove sliced
3 Tbsp of white wine
5 sun-dried tomatoes chopped into cubes
1 can chopped tomatoes
1 Tbsp tomato paste
1 red chilly pepper thinly sliced
1 stalk of celery
1 carrot chopped into cubes
and some dried basil and parsley, from Ios island

The sauce will take about 20 minutes so I start by heating the olive oil in a medium pan, and then adding the onion and garlic (I always add both onion and garlic but some good cooks have told me they  will never add both of them in a dish). After 2 minutes I throw in the celery and carrot, cook them for 3 minutes, add the sun-dried tomatoes and pour in the wine, stirring everything together and waiting for the alcohol to evaporate. I then add the tomato paste and chopped tomatoes, the bay leaf and half a can of water and bring it to a boil. I will put down the heat, add basil,  chilly and some freshly grounded pepper. Meanwhile the sauce is cooking, I prepare the pasta according to the packet instructions in a pan of salted boiling water, then drain and place it back into the pan with a Tbsp of olive oil, stirring to coat all of the pasta. When the sauce is cooked and after I have added the pre-cooked fish to it, I will put everything together, add some fresh chopped parsley and serve hot.