INGREDIENTS
FOR 2 PEOPLE
250 g Paccheri N° 111 Rummo
750 g scorpion fish or other sea fish
350 g cherry tomatoes
2 garlic cloves
basil
parsley
chili pepper
60 ml white wine
salt
extra virgin olive oil
DIRECTIONS
Fillet the fish and cut it into pieces, setting aside the bones and head. If you don’t feel like filleting the fish, ask your fishmonger for help, but remember to have them set aside the head and bones, which will be essential for preparing the fish stock. Finely chop the parsley and set aside. Crush the garlic. Cut the cherry tomatoes in half and set aside. In a saucepan with oil, prepare a stock with the garlic, parsley stalks, chili pepper, and fish heads and bones. Add a ladleful of hot water and cover. Cook for 15 minutes, then remove the bones, head, garlic, and chili pepper. Add the cherry tomatoes and plenty of basil, season with salt, cover, and continue cooking for another 5 minutes. At this point, add the fish fillet, stir, cover, and turn off the heat. The heat from the pan will slowly cook the fish while the pasta cooks. Cook the Paccheri N° 111 in a pot of boiling salted water. A couple of minutes before the end of cooking, transfer the pasta to the saucepan with the fish, which you will have brought back to temperature. Toss the pasta with the fish to blend the flavors well, then add the parsley. Serve on plates. Happy holidays!