Truth: The only reason I like summer is because of the tomatoes. I always enjoy going to the grocery store during the later part of the summer and trying different varieties of tomatoes – the funkier looking, the better as far as I'm concerned!
Because I wanted a pasta with a very fresh summer-tomato taste, I decided to toss the tomatoes and basil in extra virgin olive oil and I added them into the cooked pasta for only a few minutes, just to warm them in order to avoid over-cooking them.
You can serve this pasta with your favorite white, flaky fish or with shrimp or scallops!
Skill Level: Easy
Time to Make: 25 minutes
1 pound sea bass (or halibut, cod, shrimp, or scallops)
8 ounces thin pasta (tagliolini, angel hair, or thin spaghetti)
1 pint heirloom or regular cherry tomatoes
1 bunch basil (however much you like, really!)
2 tablespoons extra virgin olive oil
3 tablespoons butter
4 cloves garlic
Crushed red pepper to taste
Salt and pepper to taste
Prepare Ingredients: Prepare the pasta according to package instructions and reserve 1 cup of cooking water before draining. Cut the sea bass into 4 filets, pat dry, and season with salt and pepper. Chill until ready to cook. Halve the cherry tomatoes (or quarter if large). Pick the basil from the stems and discard the stems.
Start the Tomatoes: In a bowl, toss the tomatoes, basil leaves, and extra virgin olive oil until coated. Season with salt and pepper.
Cook the Fish: After the pasta has finished cooking, heat 1 tablespoon of oil over medium high in a large skillet (large enough for the pasta). Once very hot, add the sea bass skin-side down, and cook for 3-4 minutes per side. Remove the fish from the skillet and cover with foil to keep warm.
Finish the Sauce: To the hot skillet over medium high, add the 3 tablespoons of butter. Once melted and froth, add the garlic and crushed red pepper and sauté for 30 seconds until fragrant. Add the 1 cup reserved pasta cooking water and cook for 5 minutes, stirring regularly. Taste and season with salt and pepper if necessary. Add the pasta and toss to coat in the sauce. Stir in the tomato mixture along with any leftover oil or juices from the bowl. Cook for 4-5 minutes over medium low heat or until the tomatoes have just warmed through. Remove from heat.
To Serve: Divide tagliolini between plates and top with the fish. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!