- Clean the Rombo fish, remove the entrails and gills. Rinse thoroughly
- Blanch the tomatoes in a pot and remove the skins, cut into pieces.
- In a pan, sautè a clove of garlic with extra virgin olive oil and a fillet of alice. Insert the chopped tomatoes and cook for a few minutes.
- Put the filltes of Rombo or the whole Rombo fish in the pan with the sauce and simmer for a few minutes.
- Add a pinch of salt and a sprig of parsley.
- Cook pasta in boiling water until – cook “al dente”
- Season the pasta with the Rombo sauce and serve.
