Pappardelle And Mullet Fillets

Preparation:

Preparation: Cut the courgettes into julienne strips (a bit thick), brown them over high heat for 10 minutes in two tablespoons of extra-virgin olive oil with two cloves of garlic, salt them then leave them to rest on a sloping plate to free them from the excess oil. Marinate the ripe and fragrant tomatoes in a spoonful of oil flavored with fresh thyme, remove the seeds and cut into strips. Cut the peppers into small pieces and simmer them for 20 minutes in a sautéed oil and chopped onion, then blend them and pass them through a sieve to obtain a sauce. Fillet the red mullets, fry them briefly in a large pan with oil and crushed garlic, salt and pepper, then add the pasta cooked al dente, the pepper sauce, the courgettes, the marinated tomatoes and possibly a few tablespoons of the pasta water. Stir well, complete with plenty of chopped parsley and serve immediately.