Pasta Vermicelli and San Pietro fish
Ingredients for people 4
For pasta
Extra virgin olive oil, salt and pepper to taste
To make panura
Extra virgin olive oil
After having prepared the chopped onion and garlic, cleanly filleted and diced the fish, I began to fry the onion and garlic ...
In a bubble I also poured some flour and once the courgette is diced, I floured it and fried it, making it crunchy.
Meanwhile in a drizzle of exv oil I began to fry the onion and garlic, as soon as they were about to wilt I poured the fish. I blended it well with the sauté and blended with less than a glass of white wine.
As soon as all the wine has evaporated, I added the San Marzano tomatoes,
I broke them with a wooden spoon and let the sauce go over low heat for about ten minutes
Ready the sauce with San Pietro, I toasted the panura in a non-stick pan, adding all the ingredients
Separately in a pot with salted boiling water I cooked the vermicelli (I No. 10 from Garofalo) and as soon as it was al dente I poured it into the sauce, first inserting the fried zucchini
I amalgamated and sautéed making the pasta take all the flavors ... then I served up, sprinkling the vermicello with the toasted bread and a drizzle of raw oil
