ItalianRoman
Paccheri with Sea Bass, Cherry Tomatoes, Basil and Lemon Zest
by Cucina con Ruben · 548K subscribers on YouTube
A quick and delicious pasta dish with sea bass, cherry tomatoes, anchovies, olives, and a burst of lemon zest. Perfect for a last-minute dinner with friends.
- Difficulty
- medium
Ingredients
15 items- 1 pcsSpigola (Filetto)fillet
- 200 gPaccheri
- 2 pcsAnchoviesanchovy fillets
- Gaeta Olivesa handful
- Parsleyfresh parsley
- Basilfresh basil
- Chili Pepperdried chili pepper
- Garliccloves, to taste
- 1 tbspTomato Passatatomato passata (smooth tomato puree)
- 1 pcsLemon Zestzest only
- Cherry Tomatoescherry tomatoes, mixed colors
- Olive Oilextra virgin olive oil, to taste
- Saltto taste
- Black Pepperto taste
- Pecorino Romano(optional) — grated, for serving
Method
- Prepare the sauce: in a pan, sauté garlic, chili pepper, and anchovies in olive oil with the stems of basil and parsley.
- Add halved cherry tomatoes (red and yellow), season with salt, and cook for a few minutes.
- Remove the herb stems, then add a spoonful of tomato passata and stir.
- Meanwhile, skin and debone the sea bass fillet, then cut it into large chunks.
- Bring a pot of salted water to a boil and cook the paccheri until al dente.
- Add the sea bass chunks to the sauce and cook for about a minute, then turn off the heat.
- Add torn basil leaves, chopped parsley, Gaeta olives, black pepper, and grated lemon zest. Stir gently.
- Drain the pasta (reserving some water) and transfer to the sauce. Toss over low heat, adding a drizzle of olive oil and optional grated Pecorino Romano.
- Serve with extra lemon zest and fresh basil.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
