The Restaurant

Ingredients for 4 persons:

• 800 gr. Whole snapper
• 300 gr. Mezzi paccheri pasta from Gragnano
• 200 gr. Red and yellow peppers
• 150 gr. Cherry tomatoes
• 1 glass Dry white wine
• Garlic, Basil, Extra-virgin olive oil, and salt and pepper to taste.

Preparation:

• Skin the peppers and cut in half lengthways, remove the seeds and membranes, then cut into fine strips.
• Clean the snapper, removing the head and bones to leave the fillet.
• Cut the fillets and season with oil, salt, pepper and basil.
• Preparing the sauce: in a frying pan, gently fry the garlic in extra-virgin olive oil. Add the snapper head and bones, douse with the white wine. Allow the wine to evaporate then remove the head and the bone. Add the chopped cherry tomatoes, salt to taste and cover with a glass of warm water. Allow to cook over a low flame for around 30 minutes. Blend the mixture and allow to rest.
• Cook the Mezzi paccheri pasta in plenty of boiling salted water, drain "al dente".
• In the meantime, gently fry the peppers, garlic, oil and basil leaves in a frying pan. Remove the garlic and basil, add the sauce and the pasta "al dente" and stir for a few seconds. Add the snapper fillets, stirring constantly for a few minutes to amalgamate all the ingredients. If necessary, season with a drizzle of olive oil and serve in individual dishes.