Spaghetti with sea bass ragù are a first course of sea really rich in flavor. Fragrant and tasty, it contains various typical flavors of Mediterranean cuisine. The procedure is quite simple, especially if you start from fish already filleted, and the result is a riot of aromas and colors, perfect for a family lunch or simply to bring some summer on the table, whatever the season you are!

  • Doses for 2 people:
  • 160 gr of spaghetti
  • 3 sea bass fillets (about 500 g)
  • 300 gr of yellow cherry tomatoes
  • 1 clove of garlic
  • 1 tablespoon of desalted capers
  • chili pepper
  • 1 cup of white wine
  • basil
  • salt
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 30 min
  • total: 50 min

Method

How to make spaghetti with sea bass ragù

First of all, peel the fillets, rinse them and cut them into strips or cubes.

Brown the garlic and chili pepper in the oil in a large pan.
Remove the garlic and chilli pepper, add the sea bass and fry it on high heat for a few minutes, then blend with the wine.
Add the cherry tomatoes (washed and cut in half or in quarters), the well-desalted capers and the chopped basil, season with salt and continue cooking for at least 10-15 minutes.

In the meantime, cook the pasta and drain it when it is al dente, keeping a little cooking water.
Add the pasta to the sauce and let it flavor quickly, over a high flame, adding cooking water only if needed.

The spaghetti with sea bass ragù are ready, you just have to serve them.

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