All pasta sautéed with fish must have a good quantity of dressing and it is essential for the base of the sauce to be soft. In this way, the pasta absorbs part of the sauce and the starch of the pasta blends the ingredients together making the whole dish creamy.
Wash the vegetables carefully and cut into even-sized pieces, except for the onion which is cut into julienne strips. Skin and bone the mullet so they are ready to make the dish. In a pan with oil, lightly cook the mullet fillets previously coated in a little flour. Brown both sides of the fillets, add the wine and then set the fillets on one side. Season with salt and pepper. Use the remaining oil to brown the vegetables on a high flame. Add the tomato purée and flavour with parsley. Cook the pasta in plenty of boiling, salted water, then sauté the pasta well in the pan so that the heat dries all the liquid part of the sauce. Add the mullet fillets and arrange neatly on a serving dish.