Oats Pasta with Palamita Sauce

1. Put extra virgin olive oil in a pan with onion, finely chopped.
2. Let it soften for about a minute.
3. Add 4 fillets of Palamita.
4. Leave on a low heat for 2  – 3 minutes.
5. Sprinkle with half glass of dry white wine.
6. Add fresh cherry tomatoes or tomatoes pulp
7. Cook for about 20 minutes.
8. Add parsley
9. PASTA: in one and a half liters of mineral water boil an onion for a few minutes
10. Put pasta in a pan and heat for a few seconds
11. Add from time to time boiling mineral water until pasta is cooked “al dente”
12. Drain pasta.
13. Add sauce and serve.

                     Serve with cold dry white wine: Greco di Tufo or Vermentino di  Sardegna.

Palamita is a pelagic fish common in the Mediterranean with organoleptic qualities similar to those of tuna, but its meat has a stronger flavor. It is rich in Omega 3. Specimens caught in late autumn lend themselves well to conservation in extra virgin olive oil. It is interesting to know how its scales are used in Japanese cuisine to produce the stock “dashi”