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Trenette black sauce


I bought a pack of trenette with sepia from Campania Marketing that, for months now, takes me "home place" fresh buffalo mozzarella fresh .

Thinking of a pairing with a fish sauce that also had a role in contrast with the black color of the dough came out of this dressing.

Ingredients for 4 / 5 people

350/400 g trenette with sepia Marketing of Campania;
4 medium sized red mullet;
5 large ripe tomatoes;
a handful of kernels and a fillet with almonds lightly toasted;
fresh mint, lemon zest
;
oil, salt

Procedure:

I peeled the tomatoes after they have been dipped in boiling water for a few minutes and I put them in a blender (with the blade) with the kernels, mint, lemon rind, salt and little oil.

I filleted the fish and I cooked for a few minutes in the dish of crisp oven whirlpool just anointed with oil, skin side up just sprinkle with a pinch of salt (a pan would have the same function ).

I chopped some of the threads and I have mixed with cream of tomato puree. Cooked the pasta I made stir-fry with the sauce and I got each piece decorated with a few pieces of thread left and a handful of sliced \u200b\u200balmonds.

I drank a Pinot Grigio Attems of coppery color which was pendant with the sauce and floral notes which complete the meal in a 'perfect harmony.