Spaghetti with sea bass and cherry tomatoes
When simplicity meets freshness, memorable dishes are born.
Spaghetti with sea bass and cherry tomatoes by Alessio celebrates Mediterranean flavors: just a few high-quality ingredients, prepared with technique and passion to bring out the best of Italian tradition.
Perfect for anyone who loves pasta with the fragrance of the sea and the sweetness of ripe tomatoes.
Ingredients
-
200 g of Spaghetti, n°5 shape
-
1 sea bass fillet, perfectly boneless
-
10 ripe cherry tomatoes
-
1 clove of garlic, halved and without the germ
-
Fresh thyme, to taste
-
Salt, to taste
-
Freshly ground black pepper, to taste
-
Extra virgin olive oil, to taste
-
Pasta cooking water, to taste
Preparation
-
In a large pan, sauté a halved garlic clove (without the germ) in extra virgin olive oil.
-
Once the garlic turns golden, add the sea bass fillet, skin side down.
-
After a few minutes, flip the fish over, season with salt and freshly ground black pepper.
-
Remove the sea bass from the pan, discard the skin, and roughly flake the fish. Remove the garlic.
-
In the same pan, cook the halved cherry tomatoes, adding a pinch of pepper. Add a ladle of pasta cooking water to create a flavorful sauce.
-
Meanwhile, bring a pot of salted water to a boil and cook the Spaghetti Arrighi, n°5 shape.
-
Drain the spaghetti when it’s half cooked, and add it to the pan with the tomatoes. Add another ladle of pasta cooking water and toss.
-
When the pasta is almost done and the water is absorbed, add the flaked sea bass and fresh thyme. Toss again to combine the flavors.
-
Plate the dish, add a sprinkle of freshly ground black pepper, and serve immediately.
Share
