Cavatelli with coccio fish and pumpkin

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Ingredients for 4 people

  • 600 g of fresh cavatelli pasta
  • 800 grams of coccio fish
  • 150 grams of pumpkin
  • ½ cup dry white wine
  • 3 tomatoes of the hill
  • garlic
  • chilli
  • parsley
  • 4 tablespoons of olive oil


In a pan brown the garlic in oil and chilli, add the tomatoes and zucchini cut into cubes and let cook for about 3 minutes. Then add the coccio cut into slices, parsley and salt and cook for another 3 minutes. Wet with wine and let it evaporate, and then add 1 ladle of water(took from cooking pasta). Boil and then drain the cavatelli al dente and mix everything in the pan. Serve hot

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