Mezze Penne With Redfish Sauce

Preparation:

Preparation: Have the redfish filleted at the fishmonger's, keeping the head and bones. Heat the oil in a pan and fry the crushed garlic cloves in it. Add the head and bones of the redfish and brown them well. Pour in the wine and, once it has evaporated, add the chopped tomatoes. Add salt and cook for about a quarter of an hour then pass the sauce through a vegetable mill, collect it in a large pan and bring to the boil. Place the fish fillets on top, season with salt and pepper and cook for five minutes. Boil the mezze penne, drain them al dente, pour them into the pan with the sauce and sauté them for a few minutes, stirring constantly with two forks. Serve them completing the sauce with a little raw oil and chopped parsley.