Pasta with red mullet sauce

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Red mullet120 g
• Cherry tomatoes120 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: May – October

Method

1. Put the pasta water on to boil. Scale the red mullet, fillet it with a small sharp knife and pull out the pin bones with tweezers, running a finger over the flesh to find them; cut the fillets into 2 cm pieces.
2. Wash and halve the cherry tomatoes; peel and crush the garlic; chop the parsley.
3. Heat the olive oil with the garlic in a frying pan over medium heat for a minute, until the garlic is just golden; add the tomatoes and a pinch of salt and cook for 5 minutes, until softened. Meanwhile, when the water boils, salt it and add the pasta.
4. Two minutes before the pasta is ready, add the mullet to the sauce and cook for 2 minutes over medium heat, until the flesh is white and opaque; discard the garlic.
5. Drain the pasta al dente and toss it in the sauce for a minute with the parsley, stirring gently so the fish doesn't break up too much.