Freshsemolina spaghetti with sea bass ragù

Fresh semolina spaghetti with sea bass ragù


  • doses for 4 people

  • 600 gr. fresh spaghetti CE.MA

  • 250 gr. sea ​​bass fillets

  • 200 gr fresh tomatoes

  • 1/2 onion

  • 1 clove of garlic

  • Extra virgin olive oil

  • salt

  • Pepper at the mill


In a saucepan, fry the onion with a clove of unpeeled garlic (which you will then remove) in extra virgin olive oil, add the sea bass fillets cut into strips, and cook over high heat for a couple of minutes. Add white wine and allow to evaporate. Add fresh tomatoes cut into cubes or whole pendulums and cook for another couple of minutes. Cook the spaghetti in abundant salted water for about 4 minutes (for al dente cooking). Drain and add the pasta to the sauce with a ladle of cooking water. stir until the right creaminess is obtained. sprinkle with fresh parsley a grated pepper and serve.