Spaghetti with gurnard and fresh oregano
11.5 oz Barilla Spaghetti no.5
1 lb + 2 oz gurnard or hake fish
7 oz vine tomato (or tomato sauce)
4 tbsp extra virgin olive oil
1 sprig fresh oregano
1 lemon
1 clove garlic
Black pepper
salt to taste
Wash tomatoes and cut in wedges, fillet the gurnard fish, remove the skin and cut in cubes.
Heat up the extra virgin olive oil in the pan and flavor with the garlic clove finely chopped, when the garlic is golden, add the tomatoes and fresh oregano previously washed.
Cook over medium heat for 10 minutes.
Add the gurnard with the tomato, adjust salt and pepper.
Grate the lemon zest.
Cook spaghetti in abundant boiling salted water, drained when al dente and dress with the sauce. Top with a dusting of black pepper.
Alternative pasta shapes: this recipe is excellent also with other pasta shapes. Short, such as Trofie, or long, such as Vermicelli or Bavette.
