Penne con orata: A delicate-tasting seafood Italian Dish

The penne with sea bream, courgettes, and tomatoes is a facile and swift recipe, prepared in under half an hour. A delicate-tasting seafood dish, suitable for relishing with family or friends, even on a spur of the moment dinner.

INGREDIENTS:

• 280g rigatoni pasta
• 4 fresh or frozen sea bream fillets
• 2 zucchinis
• 16 cherry tomatoes
• 1 clove of garlic
• fresh basil
• white wine
• extra virgin olive oil
• salt
• pepper

 

PREPARATION: EASY

PREPARATION TIME: 20 min

COOKING TIME: 15 min

SERVINGS: 4

Cooking fish may seem like a daunting task, but with this recipe, you will be sure to succeed. Rigatoni pasta with sea bream, zucchini, and cherry tomatoes is a quick and easy first course that can be prepared in less than half an hour. It is an excellent idea for any occasion, even for a dinner party with friends.

 

The delicacy of the sea bream perfectly complements that of the zucchini and the sweetness of the cherry tomatoes, which also have a slight acidic note that completes the dish. Simple yet flavorful, rigatoni pasta with sea bream, zucchini, and cherry tomatoes will even impress the most demanding palates.

 

For this recipe, we used fresh sea bream fillets, but you can also opt for quality frozen ones. They are very practical because they can be kept in the freezer at home and easily thawed in a short amount of time when needed. If you are looking for easy and creative fish recipes, you can also try macaroni with mackerel and cherry tomatoes or squid pasta with zucchini, cod, and pink pepper.

Preparing: Penne with Sea Bream, Courgettes, and Cherry Tomatoes

Step 1:

Preparing Penne with Sea Bream, Courgettes, and Cherry Tomatoes is a straightforward process. Firstly, remove the skin and any bones from your sea bream fillets. Cut the fish into medium-sized chunks, so they won't disintegrate during cooking. Blanch the cherry tomatoes quickly, remove from the water, and peel them. Then, transfer them into a bowl and season with 3-4 tablespoons of olive oil, a grind of pepper, and some basil leaves.

Step 2:

Cut the courgettes into small cubes. In a large frying pan, heat a couple of tablespoons of oil and sauté the garlic. Add the courgettes and cook for 5-6 minutes. Remove the garlic and add the sea bream. Increase the heat and deglaze with a small cup of white wine. Continue cooking for a few more minutes, so the fish remains tender and the vegetables remain crispy. Add a light sprinkle of salt at the end.

Step 3:

In the meantime, cook the pasta al dente in abundant salted water. Drain the penne directly into the pan with the sauce and stir-fry it for a few minutes, so it absorbs the flavors and blends perfectly. If necessary, add a little pasta cooking water to make it creamier. Compose the dishes by adding four cherry tomatoes to each and some of the oil you seasoned them with. Finish with a grind of pepper, more basil if desired, and serve the Penne with sea bream, courgettes, and cherry tomatoes immediately.