Strascinati with moscardini, peas and cherry tomatoes

Ingredients for 4 PORTIONS
  1. 400g fresh pasta strascinati
  2. 150g moscardini fish
  3. 80g peas
  4. n.1 white onion
  5. n.1 clove of garlic
  6. 80g Demetra cherry tomatoes
  7. q.s. freeze-dried marjoram Wiberg
  8. 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.