Pasta mix and mullet sauce. Only on the family table!

Pasta mix, an imaginative dish!

Does anyone of you know what is the MISTICANZA DI PASTA? Maybe some of you who have Italian relatives know that in Italy if different types of pasta are leftover, you decide to cook them all together.

Even during my cooking classes in Tuscany, I love teaching to make differe

nt shapes of pasta. It is so satisfying to taste some types of pasta that “welcome” the sauce in a different way.

As they say: today at lunch we make “misticanza di pasta!”…past

a mix.

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Never to the restaurant

This type of dish is one that you will never, ever find in a restaurant here in Italy. Like minestrone or roast chicken with potatoes, you will only enjoy it if you have the opportunity to eat at a family table.

To tell you the truth at my Bed and Breakfast and Cooking School Dolce Vita in Tuscany , customers often ask me for the pasta mix: it’s how to feel at home, in the family.

So, since here in Tuscany Autumn is excellent for mullet and cuttlefish, I decided to prepare:

MISTICANZA DI PASTA AL SUGO DI TRIGLIA

(pasta mix with mullet sauce)

This pasta sauce is exquisite and you can do it with the pasta that you prefer, whether it is mixed or not. Excellent for bavette (otherwise called linguine) … here is the recipe my friends.

You know that I’m at your disposal for any questions.

You can also click on the link of my blog for many Italian/Tuscan homemade recipes.

INGREDIENTS

5 OR 6 Fillets of mullet

500 gr (2 oz) cherry tomatoes

1 clove garlic

4 basil leaves

salt

pepper

extra virgin olive oil

INSTRUCTIONS

Prepare the tomato sauce: cut the cherry tomatoes in half. Pour the oil into a pan with the clove of garlic and, when it is hot, pour the cherry tomatoes and salt. Lively flame.

After about 5 minutes, place the mullet fillets on the sauce and cook them for about 3 minutes per side. Medium flame.

With the help of a wooden spoon, break the fillets once tender and mix well.

Add the basil, cook another 2 minutes and turn off the heat.

Cook the pasta in boiling salted water and season with this delicious sauce, tossing it in a pan for 5 seconds.

Serve immediately in a deep dish, do not add grated Parmesan.