400g fresh pasta strascinati
150g moscardini fish
n.1 white onion
n.1 clove of garlic
80g Demetra cherry tomatoes
q.s. freeze-dried marjoram Wiberg
q.s. salt, pepper, oil
Brown the finely chopped onion and garlic clove gently in two tablespoons of oil. Add the fish and cook quickly over high heat, add the peas and tomatoes, season with marjoram, salt and pepper to taste.
Cook the pasta in abundant salted water, drain, sauté in the sauce and serve in a warm dish.