Tonnarelli pasta with grouper, mini red and lemon zest
Giovanni Pace
Menù Ingredients
80 g. Tonnarelli Pasta
10 ml. Garlic oil
5 g. Lemon Zest
q.s. Salt
q.s. Pepper
q.s. Parsley
Serve 1
Cook the tonnarelli pasta in boiling salted water. Prepare a concassé with the mini red tomatoes. Meanwhile, in a pan, add the garlic oil with some parsley. Add in the Grouper and warm it up then toss in the tonnarelli pasta. Add the lemon zest directly to the pan and sautè for few minutes. Serve with a garnish of the tomato concassé.
