Seabass Pasta with Tomato Sauce
A pasta dish with a difference! Handmade pasta, rich tomato sauce, and perfectly seared seabass—fresh and packed with flavour. James used tomatoes from Isle Of Wight Tomatoes!
Ingredients
For the pasta
- 250g ‘00’ flour
- 190g egg yolk
- 1 tsp olive oil
- 5g salt
For the sauce
- 75g olive oil
- 100g Isle of Wight Slow-roasted Tomatoes
- 3 garlic cloves
- 1 chilli, diced
- Salt and pepper
- 1 shallot, peeled and diced
- Few basil leaves
- 2 tbsp tomato paste
For the seabass
- 400g seabass, skinned and sliced into 1 cm pieces
- 25ml vegetable oil
- 25g butter
- Salt and pepper
Method
- Place the seabass skin side down in a drizzle of olive oil and panfry for 2 minutes. Flip over and cook for another 2 minutes.
- For the pasta, mix together all of the ingredients to form a dough.
- Shape the pasta into 1cm balls then roll over a butter pat to form ears.
- Bring a pan of water to the boil and cook the pasta for 2 to 3 minutes drain.
- For the sauce pop the oil and garlic into a pan, add the shallot cook for 2 minutes. The add the tomato paste, chilli, herbs and 3tbsp of pasta water to combine.
- Add the pasta into the pan with the sauce and combine. Stir through the Slow-roasted Tomatoes to finish.
- To serve, spoon the pasta onto the plates and finish with the seabass.
Ingredients
For the pasta
- 250g ‘00’ flour
- 190g egg yolk
- 1 tsp olive oil
- 5g salt
For the sauce
- 75g olive oil
- 100g Isle of Wight Slow-roasted Tomatoes
- 3 garlic cloves
- 1 chilli, diced
- Salt and pepper
- 1 shallot, peeled and diced
- Few basil leaves
- 2 tbsp tomato paste
For the seabass
- 400g seabass, skinned and sliced into 1 cm pieces
- 25ml vegetable oil
- 25g butter
- Salt and pepper
Method
- Place the seabass skin side down in a drizzle of olive oil and panfry for 2 minutes. Flip over and cook for another 2 minutes.
- For the pasta, mix together all of the ingredients to form a dough.
- Shape the pasta into 1cm balls then roll over a butter pat to form ears.
- Bring a pan of water to the boil and cook the pasta for 2 to 3 minutes drain.
- For the sauce pop the oil and garlic into a pan, add the shallot cook for 2 minutes. The add the tomato paste, chilli, herbs and 3tbsp of pasta water to combine.
- Add the pasta into the pan with the sauce and combine. Stir through the Slow-roasted Tomatoes to finish.
- To serve, spoon the pasta onto the plates and finish with the seabass.
