Zitoni of Gragnano with blue fish, fresh tomato and aromatic green peppers
A wonderful terrace overlooking the sea with only 10 tables, the Umberto a mare restaurant gives its guests unique and exciting sunsets. A unique location nestled in the promontory of the Soccorso, in the historic center, at twenty meters from the famous church of Soccorso.
Ingredients:
+ 280 gr zitoni
+ 200 gr of tomatoes
+ 100 gr of aromatic green peppers
+ 10 leaves of basil
+ 200 gr of sarda-sarda or tuna
+ salt, extra virgin olive oil, Parmesan cheese and garlic as required
Directions:
Cut the tomatoes in half, chop the peppers and basil.
Fillet the fish, carefully remove the backbone and all the thorns and cut the fillets into cubes.
In a pan, heat two tablespoons of extra virgin olive oil, once at right temperature add the peppers and let them in the pan over low heat for about 2 minutes, add the tomatoes, basil and garlic.
Meanwhile proceed to cook the pasta in salted water properly.
When cooked, drain the pasta well and pour it into the pan where we have previously prepared the sauce over low heat, add the chunks of blue fish and sauté by adding a pinch of Parmesan cheese.
Serve adding a bit of fresh basil and a drizzle of extra virgin.
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