Calamarata al sugo di scorfano
Directions
- 1Clean and cut the scorpionfish into pieces.
- 2Season the fish with salt and pepper.
- 3Drizzle with olive oil.
- 4Halve the cherry tomatoes.
- 5Mince the garlic clove.
- 6Finely chop the parsley.
- 7Heat olive oil in a pan and sauté the garlic, chili pepper, and parsley.
- 8Add the whole scorpionfish to the pan and cook until almost ready.
- 9Add the halved cherry tomatoes and cook for a few more minutes.
- 10Strain the tomato sauce.
- 11In a separate pan, sauté the cut pieces of scorpionfish.
- 12Add the strained tomato sauce to the pan with the fish.
- 13Season with salt and pepper.
- 14Add the cooked pasta to the sauce and mix well.
- 15Garnish with parsley and basil.
- 16Serve the pasta with the scorpionfish pieces on top.
Ingredients
- 200 g calamarata pasta
- 1 scorpionfish
- 300 g cherry tomatoes
- 1 garlic clove
- 1 chili pepper
- 0 extra virgin olive oil
- 0 salt
- 0 pepper
- 0 parsley
- 0 basil
Equipment
knifecutting boardsmall bowllarge panstrainertongsspatula
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