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!