Paccheri Pasta with Taggiasca Olives,
Pachino Tomatoes and Sea Bass
A recipe for the summer, excellent with sea bass but also to try with the catch of the day. The Mediterranean flavors are served on the table!
about 15 min
- 250 gr (8.8 oz) of Paccheri
- 200 g (7 oz) fillet of sea bass
- 200 g (7 oz) Pachino cherry tomatoes
- 50g (1.7 oz) La Rocca pitted Taggiasca olives
- 20 g (0.7 oz) pine nuts
- 20 g (0.7 oz) salted capers
- Half cup of white wine
- A sprig of fresh parsley
- Extra virgin olive oil
- Garlic (optional)
- Chilli pepper (optional)
- Lemon zest
- Bring plenty of salted water to the boil in a saucepan to cook the pasta.
- In the meantime, add a spoonful of oil to a non-stick pan and brown the garlic and chilli pepper. Wash and rinse the capers then wash the tomatoes and cut them in half before adding them both to the pan along with olives and pine nuts. Cook on a high heat and add white wine. Cut the sea bass fillet into 2 cm chunks removing all the bones, then add to the pan and continue cooking for 2-3 minutes whilst stirring.
- Cook the pasta in salted boiling water following the cooking instructions on the packet, then drain and keep a ladle of the cooking water aside. Sauté in the pan with the sauce for a couple of minutes. If the dressing is dry, add a little cooking water to the pasta.
- Serve and garnish with the previously chopped parsley and a grated lemon zest.