Calamarata alla palamita

Ingredients

• 350 g calamarata dei Campi
• 200 g Atlantic bonito (similar to red tuna)
• 500 g Pachino tomatoes
• 40 g pitted black olives
• 30 g capers
• ½ cup dry white wine
• 1 clove garlic
• Parsley
• Extra-virgin olive oil
• Salt
• Pepper

Instructions

Blanch and peel the tomatoes. Fillet the fish and cut it into 3 centimeter cubes. In a large saucepan cook the garlic, olives, and capers with some oil. Add the fish and lightly brown it on all sides before adding the wine. Next add the peeled tomatoes (after you have cut them in half). Cook everything together over moderate heat for 20-25 minutes and adjust seasonings with salt and pepper.
Cook the calamarata in plenty of salted water until al dente, then drain. Add them to the sauce and mix well. Serve with a fresh sprinkling of parsley.

Difficulty Level: medium Appreciation: Time for preparation: 20 minutes Cooking time: 25 minutes PShare: 4 persons