Paccheri giganti with piper gurnard


• 11½ oz (320 g) Delverde paccheri giganti

• 1 piper gurnard (about 14 oz or 400 g)

• 2 tbsps extra-virgin olive oil

• 1 garlic clove, minced

• 1/2 red chili pepper, minced

• 10 cherry tomatoes, quartered

• 1/2 cup white wine

• parsley, minced

• salt and white pepper


• Clean and gut the fish, and wash it well. Fillet it, remove the bones from the fillets with kitchen tweezers, and set aside. Reserve the scraps.

• Sauté the garlic and chili pepper in the olive oil in a frying pan. add the fish scraps and sauté over high heat to extract all the flavor. pour in the wine and cook, covered, for 7 to 8 minutes.

• Dice the fillets. Add the tomatoes to the pan and let simmer slowly. Remove the fish scraps, then add the diced fillets. season with salt and pepper and cook for 3 minutes. add the minced parsley.

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss in the pan with the fish and tomatoes.

Preparation time 20 minutes – cooking time 25 minutes – Level of difficulty

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