Looking for a special grilling idea? Here it is. Right in front of you.
Ingredients:
- 2 portions of pasta (such as rigatoni), about 100 g each
- Meat from 1 grilled fish
- 4 medium tomatoes
- 2 teaspoons dried oregano
- 1 large red bell pepper
- half a head of garlic, unpeeled (cut crosswise) And also:
- extra virgin olive oil
- sea salt and freshly ground black pepper
- fresh herbs
Preparation:
Cut tomatoes crosswise in halves, scoop out juice and seeds with a spoon. Sprinkle cuts with salt, sprinkle with oregano, and drizzle with extra virgin olive oil. Place on a medium-hot grill with cuts facing up and grill for about 15 minutes. Simultaneously, grill the garlic wrapped in foil and the bell pepper halved and seeded – directly on the grill until the skin turns black. Grill vegetables longer over moderate grill heat to soften properly and become juicy.
Place the bell pepper in a foil bag for 10 minutes; afterward, the skin should peel off easily. Remove the skins from the grilled tomatoes and chop the flesh directly into a bowl (there will be plenty of tasty juice). Squeeze the garlic from the peels and mash. Grill the fish as in THIS RECIPE. Peel off the skin and remove the meat, ensuring it’s bone-free. Cook the pasta in salted water, drain, and return to the pot.
To the hot pasta, add pieces of bell pepper, tomatoes with juice, garlic, and 2 tablespoons of extra virgin olive oil. Season with salt and freshly ground black pepper to taste, gently mix, add the fish, lightly stir, and serve on plates. Optionally, garnish with fresh herbs and drizzle with additional olive oil.
