Organic spaghetti with gilt-head and pesto
11.5 oz Barilla Organic Spaghetti
about 14 oz gilt-head,
1 red onion
4 tbsp Barilla Organic Pesto
extra virgin olive oil
Fresh basil, salt and pepper
Clean the gilt-head, remove fins and scales. Fillet the fish, remove the skin and cut in pieces.
Chop the onion and dice the tomatoes.
Sweat the onion in a pan, add the diced tomatoes then the gilt-head cut in pieces. After removing it from the stove, add the pesto sauce
In the meanwhile, boil the Spaghetti and drain when al dente and save some of the cooking water.
Blend the pasta with the sauce and garnish with fresh basil.