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Calamarata with Zucchini and Sea Bass Sauce

17/11/2023

Calamarata with zucchini and sea bass sauce is a delicate and tasty first course that combines the flavor of the sea with the sweetness of vegetables. Here is the recipe.

Ingredients

  • 320g of calamarata pasta
  • 2 sea bass of about 200-250g each
  • 4 medium zucchinis
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Chopped parsley (optional)
  • White wine

Preparation

  1. Begin with cleaning the sea bass: gut, fillet and remove the central bone from the fillets. You can ask your fishmonger to do it or do it yourself if you are familiar with cleaning fish. Then cut the sea bass fillets into cubes.

  2. Wash the zucchinis, cut them into thin slices or cubes, depending on your preference.

  3. Put a pan on the fire with a drizzle of extra virgin olive oil and a clove of garlic. Once the garlic is golden, remove it and add the zucchinis to the pan. Cook until they become tender.

  4. When the zucchinis are almost done, add the sea bass cubes, adjust for salt and pepper, deglaze with a bit of white wine and let it cook for another 5-7 minutes, until the fish is cooked and the zucchinis have turned into a soft cream.

  5. In the meantime, cook the pasta in plenty of salted water following the times indicated on the package to obtain an al dente texture.

  6. Drain the pasta and transfer it to the pan with the zucchini and sea bass sauce. Mix well to flavor the pasta with the sauce.

  7. Serve the calamarata piping hot, garnished with some chopped parsley if liked, for a touch of color and freshness.

Curiosity

Calamarata is a type of Neapolitan pasta that, as the name suggests, resembles the shape of squid rings. This particular shape makes it perfect to be paired with fish-based sauces and condiments, which nestle inside the rings offering a rich sea flavor with every bite.

Calamarata with Zucchini and Sea Bass Sauce