Ingredients:

300g grouper filets

350g paccheri pasta

15 cherry tomatoes

3 cloves garlic

fresh parsley

Peperoncino chili pepper

Salt

Extra virgin olive oil

Method:

Put the water for the pasta on to boil and cook the pasta according to package directions. In the meantime, in a frying pan, sauté the garlic cloves for a few minutes, then add the halved cherry tomatoes. Add salt to taste and if you like, some peperoncino.

Cook the sauce on medium-high for about 10 minutes. As soon as the tomatoes have softened, add the grouper filets. Be careful you have checked them for bones. If you want to make this dish faster, you can use frozen filets instead.

Drain the pasta and add them to the pan. Lastly, add a good handful of chopped fresh parsley.

Serve hot with a cool glass of white wine or some bubbly.

Serves 4.

MF

Photo: lameziaterme.it