# Calamarata al sugo di scorfano

- Servings: 2 servings
- Total time: 12 min
- Category: Soup
- Language: en

## 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

## Instructions

1. Clean and cut the scorpionfish into pieces.
2. Season the fish with salt and pepper.
3. Drizzle with olive oil.
4. Halve the cherry tomatoes.
5. Mince the garlic clove.
6. Finely chop the parsley.
7. Heat olive oil in a pan and sauté the garlic, chili pepper, and parsley.
8. Add the whole scorpionfish to the pan and cook until almost ready.
9. Add the halved cherry tomatoes and cook for a few more minutes.
10. Strain the tomato sauce.
11. In a separate pan, sauté the cut pieces of scorpionfish.
12. Add the strained tomato sauce to the pan with the fish.
13. Season with salt and pepper.
14. Add the cooked pasta to the sauce and mix well.
15. Garnish with parsley and basil.
16. Serve the pasta with the scorpionfish pieces on top.

## Equipment

- knife
- cutting board
- small bowl
- large pan
- strainer
- tongs
- spatula

## Source

- Original video: https://www.instagram.com/reel/C9cFRpBiq98/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/185e9cf8-b546-4d02-8653-11c6ac24d6a3
- Extracted: 2024-12-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt