Pappardelle and red mullet filets
Instructions
Cut the zucchini into julienne (a bit big), brown them over high heat for 10 minutes in two tablespoons of olive oil Extra Virgin with two cloves of garlic, season with salt and let them rest in a plate inclined to free them from the excess of oil.
Let marinate in a tablespoon of olive oil flavored with fresh thyme tomatoes ripe and perfumed, washed away from the seeds and cut into fillets.
Cut the peppers into small pieces and braise for 20 minutes in a mixture of olive oil and chopped onion, then processing them and pass them through a sieve to get a sauce.
Fillet the mullets, fry them briefly in a large pan with olive oil and crushed garlic, salt and pepper, then add the noodles cooked al dente, the sauce of peppers, Zucchini, marinated Tomatoes and possibly a few tablespoons of pasta water.
Stir well, complete with plenty of chopped parsley and bring right to the table.
