Knead all the ingredients in a bowl. When the dough is thick enough, put it on the table (which you should first cover with flour). If the dough still sticks to your hands, add more flour and breadcrumbs. Fill a pot with salty water. When the water boils, throw in the dough by using a potato masher with large holes. Cut the dough strings with a knife and let them fall into the water. Cook for 6-5 minutes. Let them drain and add the sauce.
400 gr cleaned fish, cut into small pieces
20/30 small red tomatoes
2 cloves of garlic
1 glass of white wine (dry)
4 tablespoons olive oil
Salt and hot pepper
Pour oil in a thick bottom pan and add the two pealed and smashed cloves of garlic.
If you do not like garlic, let it brown a bit and then take it out. I have left it, since I think it makes the sauce tastier.
Add the fish and mix quickly, then add wine and let it evaporate without the lid. Now add the sliced tomatoes, a bit of salt and hot pepper and cover the pan. Cook 10-15 minutes on a very low heat. Use the sauce to dress the passatelli.
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