Campofilone maccheroncini with marinara sauce
Laso known as “angel’s hair”, this thin and delicate pasta melts in your mouth, and goes wonderfully with seafood for a refined dish.
• 320g maccheroncini di Campofilone, or similar egg pasta
• 2 calamari
• 200g gurnard fillets
• 1 fresh chilli
• 400g cherry tomatoes
• 4 sage leaves
• 1 garlic clove
• 1 sprig of fresh oregano
• Extra virgin olive oil, as needed
• Salt, for seasoning
1. Cut calamari into small pieces and sauté in a frying pan with a little oil. Transfer to a plate and season with salt.
2. Dice the gurnard fillet and sauté in a pan with a drizzle of oil and sage leaves.
3. Combine with the calamari.
4. Blanch tomatoes, peel and cut into wedges. Cook half the quantity of tomatoes with garlic, chilli and 2 tablespoons of oil, until softened.
3. Pass through a mouli. Transfer to the same pan with the remaining (seeded) tomatoes.
4. Cook over a high flame for 2 minutes. Add salt and all the fish; then reduce to minimum heat.
5. Meanwhile cook pasta al dente; drain and toss into the sauce in the pan.
6. Serve with a handful of fresh oregano leaves.