Ingredients per 4 servings
- ¾ lb rigatoni
- ½ lb grouper fillet
- 1 clove of garlic
- 2 tablespoons Extra Virgin Italian Olive Oil
- Hot chili peppers to taste
- 1 lb canned tomatoes
- 1 pinch salt
Preparation: Using a sharp knife, skin the fish fillet, then cut the fillet into cubes. Cook the pasta in a large pot of boiling salted water for the amount of time indicated on the box.
In the meantime, prepare the pasta sauce
Use the flat side of a knife to smash the garlic. Peel it, remove the green center and chop.
Heat the oil in a pan, then add the garlic and chopped chili pepper. Cook for 30 seconds, making sure that the garlic doesn’t brown. Then add the chopped fish. Stir with a wooden spoon and season with a pinch of salt. Once the fish has browned evenly on all sides, add the chopped tomatoes. Stir and let cook for a couple of minutes. Adjust the salt if necessary.
Once the pasta is done cooking, drain and add it to the pan with the tomato sauce. Shake the pan over high heat for a minute, tossing the pasta with the sauce. Serve immediately.