Serves: 4 as main course
FlexiPoints: 6

Suggested wine: A Greco di Tufo would be perfect or a Coda di Volpe
Special equipment: none

Difficulty: Easy
Time: 40'

Ingredients:
400g paccheri
1 filleted tub gurnard (about 500g) with the skin on.
300g cherry tomatoes
1 large garlic clove
4 tbsp olive oil
2 tbsp finely chopped parsley
Salt and pepper to taste

Ingredient replacement:

Ingredient note: none

How-to:
1. Season the fish file with some salt on the flesh side and cut it into few big chunks without removing the skin. Half the tomatoes and finely chop the garlic.
2. Heat up the oil and add the fish (skin down), garlic and the tomatoes. Let cook on medium-high heat for 6’ or until most of the fish seems cooked. Be careful to stir here and there the tomatoes.
3. Add the parsley and turn the fish. Let it cook for 1’ more. Remove from the heat, discard the filet skin and keep warm.
4. Boil the pasta in abundant salted water for 2’ less than indicated. Drain well and add it with 4 tbsp of the cooking water o the fish sauce. Finish to cook on high heat stirring well and taking care (if needed ) to flake the fish with a wooden spatula in the process.
5. Season with pepper to taste and serve in warm dishes.