Paccheri with Scorpionfish

Method

1. Heat extra virgin olive oil in a large pan. Add 3 cloves of garlic, a whole chili pepper, and parsley stems. Cook briefly.
2. Place the scorpionfish fillets skin-side down in the pan. Cook for 2-3 minutes per side.
3. Deglaze with a splash of white wine. Once the alcohol has evaporated, add the Piennolo cherry tomatoes and homemade tomato passata. Season with salt. Cover and cook for 10 minutes.
4. Meanwhile, finely chop fresh parsley.
5. Remove the fish from the pan and carefully debone it, flaking the flesh.
6. To the sauce, add olives (Taggiasche or similar), chopped parsley, fresh basil leaves, and lemon zest. Stir.
7. Cook the paccheri pasta in salted boiling water until al dente. Drain and toss with the sauce.
8. Serve the pasta with the flaked scorpionfish on top or mixed in.