Prep
5 mins
Cook
20 mins
Serves
4
Difficulty
EasyPenne pasta in a fiery tomato sauce with garlic and dried chili peppers, garnished with fresh parsley.
Ingredients
- 400g fresh mozzarella
- 300g ladyfingers
- 1 tbsp sliced leeks
- 1 tsp fennel seeds
- 3 tbsp extra-virgin olive oil
- 1 cup celery stalks, sliced
- a handful of fresh parsley, chopped
- a generous spoonful of mascarpone
- 1 cup dry white wine
- 1 tsp grated nutmeg
Instructions
- 1
Pat the sea bass fillets dry, season generously with salt, pepper, and red pepper flakes, and let it sit for a few minutes to absorb the flavors.
- 2
Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the sea bass fillets until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the cracked black pepper and San Marzano tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the sea bass fillets to the pan, pour in the vegetable stock, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the sea bass fillets is tender and cooked through, roughly 20 mins.
Tips
•Avoid crowding the pan when searing the sea bass fillets; work in batches so it browns instead of steaming.
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•A squeeze of lemon or a final scattering of basil just before serving brightens up all the deep, slow-cooked flavors.