Rosy Creamed Sole Tossed with Pasta

• 3/4 pound fusilli lunghi or Margherita pasta
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 2 cups milk
• 2 tablespoons tomato paste or sun dried tomato paste
• 1 1/2 pounds lemon sole, cut into thin strips (1/2-inch wide and 2 inches long)
• 1/2 cup packed fresh mint leaves, minced
• Salt and pepper

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions.
3. In a sauce pot heat butter over medium heat.
4. Add flour and cook until bubbling, about 20 seconds.
5. Add milk a little bit at a time and whisk until smooth.
6. Bring sauce to a boil and simmer 3 minutes.
7. Whisk in tomato paste.
8. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes.
9. Add mint, and season to taste with salt and pepper.
10. Drain pasta, divide it among 4 shallow bowls and ladle fish sauce over each portion.

fusilli, unsalted butter, flour, milk, tomato paste, lemon sole, mint, salt

Taken from www.foodnetwork.com/recipes/rosy-creamed-sole-tossed-with-pasta-recipe.html (may not work)