Bucatini with Red Mullet
11.5 oz Bucatini
8 small mullets
3 sardines, already cleaned
1 clove of garlic
1 tbsp parsley, chopped
5 tbsp extra virgin olive oil
7 oz tomato purée
Prepare the fish. Scale and fillet the mullet, debone using tweezers and set aside. Cut the sardines in small pieces.
In a large pan, brown the garlic in oil with the pieces of sardines. As they melt, add the tomato purée. Add the thyme, salt and chili to taste. Cook for 8-10 minutes.
Add the mullet fillets and cook for 2 minutes max. Then add the chopped parsley.
Meanwhile, cook the Bucatini and when al dente, drain and blend in the pan with the sauce.
Decorate with a thyme small sprig.