Bucatini with sole, a light and tasty first course made with simple and natural ingredients that make the dish unique.
bucatini sogliola leggera greeneatchef 1

INGREDIENTS for 4 people

400 g of sole fillets

400 g bucatini (alternatively also bavette)

30 g salted capers

30 g pitted black olives

1 clove garlic

2 tablespoons finely chopped parsley

200 g cherry tomatoes, preferably cherry tomatoes

oil, salt, pepper and 1 glass of white wine


In a non-stick pan fry the garlic, being careful not to let it blacken. Add the cherry tomatoes that you have previously cut in four, the pitted olives and capers that you can add some whole and some chopped.

Salt, pepper and white wine.

Let the sauce reduce over a low, slow fire. Add the chopped parsley and the sole fillets.

Sauté for a couple of minutes.

In the meantime, cook the pasta, drain it and add it to the sauce in the paella, with a little water from its cooking to make it bind better.

If the sauce has not thickened, add a tablespoon of semolina.

Saute a little more but away from the heat and add a quick drizzle of olive oil.

Ready to serve!


spaghetti sogliola leggera greeneatchef 1