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Paccheri grouper, tomatoes and black olives

Preparation time: 15 min .
Difficulty: Easy
Secret do not become the grouper wad

I'm wrong. We really want 15 minutes to prepare this dish, namely the cooking time of paccheri. Of course I have not given the time it takes for the water reaches a boil, but that can take several, like reordering of the frozen food compartment or by the census all funds parcels of pasta in your pantry to use for a pie in the oven or a soup.
So you need a fillet of grouper from 100-150 grams each 2 \\ 3 servings-I repeat that the institutional portion of pasta is virtually 100 grams-5 \\ 6 cherry tomatoes type head, black olives in brine-NOT that is what you need at home or in pubs that are hidden on the frozen pizza on the bottom of your freezer that you are clearing up while you wait for the water reaches a boil paccheri-or black olives and, as usual, extra virgin olive oil , salt, pepper and parsley. Little secret: a wing sottosale boned and desalinated water. Optional: a chili like jalapenos.

Proceed as follows: throw paccheri and games with countdown . In a large skillet heat two tablespoons of good olive oil and put a clove of crushed garlic and dressed, the anchovy and hot pepper seeds and deprived of a knife. NB: if you do it with bare hands, avoid touching your nose, eyes and private parts without first be washed thoroughly with soap and water. As soon as Alice falls apart, add the fillet of grouper that had previously cut a big squared. Let it brown on all sides very quickly, without completing the cooking and then remove it, together with the garlic that you can throw away, with a pair of pliers and hold it there for a party. It is this step, the half-cooked, that will prevent the grouper to become wad. While the inevitable paccheri continues its race to the al dente it's time to bring into play the tomatoes: place them in the same pan half full and half cut into quarters. Add a splash of double concentrated tomato paste, whole tomatoes, crushed with the bottom of a glass and saute over high heat for few minutes. Put the grouper and mix. Season with salt. Check the doneness paccheri dl, which would be good if you were still al dente, and pour directly into the cooking pan with plenty of water. Do not go until it is dry and the grouper will have begun to fall apart. Serve-neologism to mean "put in the pot," in the kitchen with English every word can become a verb, add a little oil and a tour of ground black pepper. Garnish with parsley.

Serve hot.

Council Sommelier : Once again, you risk with a red. Me personally, I drank a Syrah from Tuscany and I was fine. Otherwise go to a white man and because I spoke today during a excursus on the vines of Lazio, I nominate Passerina, Cacchione Malvasia or dotted.

Enjoy!