Calamarata al sugo di scorfano

12 mins
Serves 2
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Directions

  1. 1Clean and cut the scorpionfish into pieces.
  2. 2Clean and cut the scorpionfish into pieces.
  3. 3Clean and cut the scorpionfish into pieces.
  4. 4Season the fish with salt and pepper.
  5. 5Season the fish with salt and pepper.
  6. 6Season the fish with salt and pepper.
  7. 7Drizzle with olive oil.
  8. 8Drizzle with olive oil.
  9. 9Drizzle with olive oil.
  10. 10Halve the cherry tomatoes.
  11. 11Halve the cherry tomatoes.
  12. 12Halve the cherry tomatoes.
  13. 13Mince the garlic clove.
  14. 14Mince the garlic clove.
  15. 15Mince the garlic clove.
  16. 16Finely chop the parsley.
  17. 17Finely chop the parsley.
  18. 18Finely chop the parsley.
  19. 19Heat olive oil in a pan and sauté the garlic, chili pepper, and parsley.
  20. 20Heat olive oil in a pan and sauté the garlic, chili pepper, and parsley.
  21. 21Heat olive oil in a pan and sauté the garlic, chili pepper, and parsley.
  22. 22Add the whole scorpionfish to the pan and cook until almost ready.
  23. 23Add the whole scorpionfish to the pan and cook until almost ready.
  24. 24Add the whole scorpionfish to the pan and cook until almost ready.
  25. 25Add the halved cherry tomatoes and cook for a few more minutes.
  26. 26Add the halved cherry tomatoes and cook for a few more minutes.
  27. 27Add the halved cherry tomatoes and cook for a few more minutes.
  28. 28Strain the tomato sauce.
  29. 29Strain the tomato sauce.
  30. 30Strain the tomato sauce.
  31. 31In a separate pan, sauté the cut pieces of scorpionfish.
  32. 32In a separate pan, sauté the cut pieces of scorpionfish.
  33. 33In a separate pan, sauté the cut pieces of scorpionfish.
  34. 34Add the strained tomato sauce to the pan with the fish.
  35. 35Add the strained tomato sauce to the pan with the fish.
  36. 36Add the strained tomato sauce to the pan with the fish.
  37. 37Season with salt and pepper.
  38. 38Season with salt and pepper.
  39. 39Season with salt and pepper.
  40. 40Add the cooked pasta to the sauce and mix well.
  41. 41Add the cooked pasta to the sauce and mix well.
  42. 42Add the cooked pasta to the sauce and mix well.
  43. 43Garnish with parsley and basil.
  44. 44Garnish with parsley and basil.
  45. 45Garnish with parsley and basil.
  46. 46Serve the pasta with the scorpionfish pieces on top.
  47. 47Serve the pasta with the scorpionfish pieces on top.
  48. 48Serve the pasta with the scorpionfish pieces on top.

Ingredients

  • 200 g calamarata pasta
  • 200 g calamarata pasta
  • 200 g calamarata pasta
  • 1 scorpionfish
  • 1 scorpionfish
  • 1 scorpionfish
  • 300 g cherry tomatoes
  • 300 g cherry tomatoes
  • 300 g cherry tomatoes
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 chili pepper
  • 1 chili pepper
  • 1 chili pepper
  • 0 extra virgin olive oil
  • 0 extra virgin olive oil
  • 0 extra virgin olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 parsley
  • 0 parsley
  • 0 parsley
  • 0 basil
  • 0 basil
  • 0 basil

Equipment

knifecutting boardsmall bowllarge panstrainertongsspatula
Calamarata al sugo di scorfano | Clip Recipe