Pasta with Red Mullet

Method

1. Filet the red mullet: remove the head and bones, remove the skin, and cut into cubes.
2. Prepare a soffritto with oil, garlic, Tropea spring onion, chili pepper, and the stems of fennel, mint, parsley, and basil.
3. Add a couple of tablespoons of water to prevent the soffritto from burning.
4. Cut the cherry tomatoes in half and add them to the soffritto. Season with salt and pepper.
5. Let the tomatoes soften, then add the olives and capers.
6. Prepare a chop of the herb leaves (parsley, mint, basil, fennel fronds).
7. When the sauce is almost ready, add the red mullet cubes and cook briefly.
8. Cook the tonnarelli in salted boiling water for 3 minutes.
9. Add some pasta cooking water to the sauce.
10. Drain the pasta and add it to the sauce.
11. Add part of the herb chop and lemon zest. Emulsify with a drizzle of olive oil.
12. Serve with the remaining fresh herbs.