Blue-Eye Trevalla ‘Acqua Pazza’

This dish comes from Naples, as does Armando Percuoco who taught it at the Seafood School. Even Armando couldn’t be certain about how the name, which means ‘crazy water’, came about, although it’s been suggested that the water is ‘crazy’ because it boils so vigorously when cooking the pasta. The starch left behind in the cooking water adds a creaminess to the tomato sauce. You can use any leftover bits of pasta that you have on hand. Ensure the tomatoes are at room temperature so they don’t