Tubetti in a fragrant and invigorating fish broth. Signum's recipe with tips from Martina Caruso

Ingredients for 2 persons

FOR THE BASE

Half an onion
1 celery stalk
2 cloves garlic without a soul
1 chili pepper
30 g basil
A drizzle of oil

FOR THE BROTH

200 g white fish filet
20 g of peeled tomatoes
30 g of toasted almonds
5 g dried herb mix (basil, rosemary, bay leaf, parsley, marjoram, thyme and chives)
Fish broth to taste
Salt, pepper, oil to taste

FOR THE PASTA

140 g pasta in tubetti format

Preparation

In a mortar, chop the onion, celery, garlic, chili and basil with a little oil.

Meanwhile, heat the oil in a wide-bottomed saucepan and add the previously obtained mince. Sauté, adding the peeled cherry tomatoes and white fish. Deglaze with white wine until it evaporates.

Add fish stock, previously obtained, and cook over medium heat for about 8 minutes.

Boil the pasta in plenty of salted boiling water, and drain halfway through cooking, adding it to the broth. Saute quickly over medium heat, thus finishing cooking the pasta.

Garnish the dish with the knife-cut toasted almonds and the dried herb mix of basil rosemary, bay leaf, parsley thyme and chives.

Recipe taken from the Hotel Signum website