Tagliatelline with scorpionfish

Clean the scorpion fish fillets and chop into chunks. Clean and rinse the shallot, the basil and the parsley and finely slice.Clean the peppers and slice them into rings; in the meanwhile blanch the tomatoes in boiling water, once peeled and deseeded, chop them coarsely.Heat 4 tbsp of oil in a pan, add the shallot, the chilli and fry until soft. Add the tomatoes, flavour with salt and pepper and simmer for 10-15 minutes stirring from time to time.Then heat the leftover oil in a pan and place the chunks of fish in, season with salt and pepper and the white wine, once evaporated, add the fish to the tomato ragù and flavour for a minute.Cook the pasta, drain it al dente, mix it with the scorpion fish ragù, add a sprinkle of chopped basil and parsley and serve.