Buon appetito!
Sea bass puttanesca
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA diced tomatoes puttanesca
- 1 horse riding
- 2 cloves garlic
- tablespoon of olive oil
- handful of fresh basil
- pepper
- salt
- 4 sea bass fillets
- 400 grams spaghetti
- 50 grams of butter
- handful of flat parsley
- 70 grams of shaved Parmesan
Preparation
-
1
Chop the red onion and the garlic and sauté in a little olive oil.
-
2
Add the diced tomatoes and the chopped basil to it.
-
3
Season with salt and pepper and let simmer for 15 minutes over low heat.
-
4
Pan-fry the sea bass crispy on the skin side and season with salt and pepper.
-
5
Meanwhile, cook the spaghetti al dente.
-
6
Drain and stir the butter into the spaghetti.
-
7
Season with pepper and salt and garnish with chopped parsley.
-
8
Serve with the sea bass and puttanesca sauce.
-
9
Shred a little cheese over the pasta.
-
10
Enjoy your meal!
