Bucatini alle Triglie with Tomato and Red Mullet Sauce

Ingredients

• 300g (10.5 oz) bucatini pasta 300g (10.5 oz) bucatini pasta
• 400g (14 oz) ripe tomatoes, diced 400g (14 oz) ripe tomatoes, diced
• 250g (8.8 oz) red mullet fillets, skin removed and cut into small pieces 250g (8.8 oz) red mullet fillets, skin removed and cut into small pieces
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 18g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the bucatini pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the diced tomatoes to the skillet and cook for about 10 minutes, until they start to break down and release their juices.
4. 4.
   Add the red mullet fillets to the skillet and gently stir to combine with the tomatoes. Cook for an additional 5 minutes, until the fish is cooked through and flakes easily.
5. 5.
   Season the sauce with chili flakes, salt, and pepper according to your taste preferences.
6. 6.
   Add the cooked bucatini pasta to the skillet and toss gently to coat the pasta with the sauce.
7. 7.
   Sprinkle fresh parsley over the pasta and give it a final toss.
8. 8.
   Serve the Bucatini alle Triglie hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Red Mullet — Make sure to remove the skin from the fillets before cutting them into small pieces to ensure a pleasant texture in the final dish.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes according to your preference.
• If red mullet is not available, you can substitute it with other delicate white fish such as snapper or sea bass.
• To enhance the flavor, add a splash of white wine to the sauce while cooking the tomatoes.
• For a vegetarian version, omit the red mullet and add sautéed mushrooms or grilled vegetables to the sauce.
• Serve the Bucatini alle Triglie with a sprinkle of grated Parmesan cheese for an extra touch of richness.

Serving advice

Serve the Bucatini alle Triglie immediately after tossing the pasta with the sauce to ensure the perfect texture and flavor. Garnish with fresh parsley for a pop of color.

Presentation advice

Plate the Bucatini alle Triglie in shallow pasta bowls, allowing the vibrant red sauce to take center stage. Twirl the pasta using a fork to create an appealing presentation. Sprinkle some additional chopped parsley on top for a fresh and inviting look.