Ingredients

For 4 people:
- 350g of timilia linguine
- 400g of scorpionfish
- 200g of fresh Pachino tomatoes
- Salt and pepper
- Extra virgin olive oil
- 5 garlic cloves
- 80g of basil

For the confit tomatoes:
- 500g of fresh Pachino tomatoes
- 35g of white sugar
- Aromatic herbs
- Oil, salt, pepper

For the basil oil:
- 100g of fresh basil
- 100ml of extra virgin olive oil

For the olive soil:
- 200g of Taggiasca olives

Preparation

For the scorpionfish ragù:
1. First, clean the scorpionfish by removing the guts and skin. Keep these for making scorpionfish stock.
2. Cut the tomatoes in half and, in a saucepan, sauté with oil, garlic, and basil stems. Add the scorpionfish flesh and cook.
3. In another saucepan, sauté the scorpionfish trimmings with extra virgin olive oil and add broth to cook. Strain and blend if necessary.

For the confit tomatoes:
Cut the tomatoes in half, place them on a baking sheet lined with parchment paper, drizzle with oil, and season with herbs to taste. Bake at 120°C (250°F) for about 30 minutes.

For the basil oil:
Blanch the washed basil leaves briefly in boiling, lightly salted water, then plunge into ice water. In a jug, blend the cold basil and oil with an immersion blender. Strain and set aside.

For the Taggiasca olive soil:
Drain the olives from their oil, chop them, and place them on a baking sheet lined with parchment paper. Bake at 200°C (390°F) for about 20-25 minutes.
Now cook the linguine in boiling salted water, drain, and toss with the prepared scorpionfish stock. Add the scorpionfish ragù and plate. Finish with the confit tomatoes, basil oil, and olive soil. Serve on a warm serving dish.