Spaghetti-sauced perciatelli redfish

03761 ROCKFISH SAUCED PERCIATELLI INGREDIENTS for 4 PEOPLE 350 g perciatelli or spaghetti, 1 redfish from 600-700 g, 500 g of ripe tomatoes, 1 small onion, 2 cloves of garlic, 100 cc of dry white wine, 1 bunch of fresh basil, salt, black pepper.

Time: 60 minutes difficulty: medium Peeled tomatoes after PROCEEDINGS have left 1 minute in boiling water.

Remove the seeds, chop the flesh flakes and keep aside.

Clean and dry fish.

With a very sharp knife cut into 4 fillets.

Collect the head and backbone into a saucepan, wet with a little water, bring to the boil and simmer for 5 minutes.

Chop the onion and peel the garlic.

You heat the oil in an earthenware casserole or saucepan, chopped onion and garlic.

Add the fish fillets and, over low heat, fry them on both sides; wet with white wine and let it evaporate.

Cover with tomato fillets; squirt with the cooking water of lisca filtered.

Stir to flake the fish fillets, salt and pepper and, again over low heat, simmer for 30 minutes.

After 20 minutes, add the basil leaves and remove the garlic cloves.

Cook the perciatelli in salted water; drain them al dente.

Serve with the gravy of redfish and serve immediately, sprinkling as desired, with more freshly ground pepper.