Farfalle with grilled sole with vegetables

2_03871 BUTTERFLIES with GRILLED SOLE with VEGETABLES INGREDIENTS for 4 PEOPLE 400 g 4 sole, pasta type mini butterflies, 250 g of dried tomatoes in oil, 2 cloves of garlic, courgette, basil, a bunch of spring onions, 1 tablespoon of tomato pulp, salt and pepper.

Cook the pasta in boiling salted water and cook them al dente.

Cut the squash into small cubes and fry it with a little oil in a wok.

Cut the tomatoes into strips not too thin and add to Zucchini, add the crushed garlic and green onions, cleaned and cut into rings.

Add the tomato pulp, salt and pepper, then cook for a few minutes.

Pour the dough into the wok, add the basil leaves and cut into strips and season.

Grilled sole in a specially designed Grill with non-stick coating; clean, depriving them of skin and bone, divide them into fillets and serve with pasta.