Pasta with sea bream and cherry tomatoes

2 servings

20 minutes

Pasta with dorado and cherry tomatoes is an exquisite dish of Italian cuisine that combines tender fish fillet and rich tomato sauce. Dorado, a popular Mediterranean fish, adds tenderness and delicate flavor, while fresh basil and spicy chili pepper provide zest. The combination of white dry wine with tomatoes in their own juice creates a rich aromatic base that perfectly envelops pappardelle pasta. The dish was born from the Italian tradition of combining simple and fresh ingredients into a harmonious ensemble. It is perfect for a Tuscan-style dinner accompanied by a glass of white wine. The taste of this pasta is a balance of freshness, spiciness, and marine aroma, while its presentation with sliced cherry tomatoes and herbs makes it truly an aesthetic gastronomic delight.

Energy value per serving

• Calories: 790.8
• Proteins: 47.5g
• Fats: 29.8g
• Carbohydrates: 77g

Ingredients

• Cherry tomatoes: 80 g
• Dorado fillet: 2 pc
• Basil: 10 g
• Chili pepper: 1 pc
• Garlic: 2 clove
• Dry white wine: 75 ml
• Olive oil: 45 ml
• Tomatoes in their own juice: 60 g
• Pappardelle pasta: 200 g

Cooking steps

1. Put the pasta in a pot of boiling salted water and cook over medium heat for 6 minutes, then drain the pasta and save the water.

   Required ingredients:

   • Pappardelle pasta: 200 g

2. Chop the basil coarsely, cut the cherry tomatoes in half.

   Required ingredients:

   • Basil: 10 g
   • Cherry tomatoes: 80 g

3. Finely chop half a chili pepper with seeds, crush the garlic, peel it, and chop it finely.

   Required ingredients:

   • Chili pepper: 1 piece
   • Garlic: 2 cloves

4. Chop the tomatoes in their own juice finely. Heat 2 tablespoons of olive oil in a pan and sauté the chili pepper and garlic over medium heat for 10 seconds, add 70 ml of wine, and once the wine boils, add the chopped tomatoes in their own juice and 2/3 of the basil.

   Required ingredients:

   • Tomatoes in their own juice: 60 g
   • Olive oil: 45 ml
   • Chili pepper: 1 piece
   • Garlic: 2 cloves
   • Dry white wine: 75 ml
   • Basil: 10 g

5. Place the fish fillet in the pan and simmer in sauce for 1.5 minutes on medium heat on each side, season with salt and pepper, break the fish into small pieces right in the pan (with two spatulas), remove the skin if desired.

   Required ingredients:

   • Dorado fillet: 2 pieces
   • Olive oil: 45 ml

6. Place the cooked pasta in the pan, mix it, and heat on low for 1 minute; if the sauce is dry, add a little of the water used to cook the pasta, season with salt and pepper.

   Required ingredients:

   • Pappardelle pasta: 200 g
   • Tomatoes in their own juice: 60 g
   • Olive oil: 45 ml

7. Transfer the pasta to a dish, garnish with cherry tomatoes on top, sprinkle with remaining basil, drizzle with olive oil and serve.

   Required ingredients:

   • Cherry tomatoes: 80 g
   • Basil: 10 g
   • Olive oil: 45 ml