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Linguine with Seabass and Cherry Tomatoes

Linguine with Seabass and Cherry Tomatoes

Preparation time:

  • 10mins

 

Cooking time:

  • 15mins

 

Specialty:

  • Dairy-free
  • Gluten-free (optional)

 

We usually prepare this pasta dish during the week days when we don't have a lot of time to cook but we still want a delicious dish on the go! Pasta is traditionally a lunch dish in Italy and Ben and I tend to avoid eating it at dinner. So this is a way for us to enjoy pasta during the week!

 

Ingredients (2 Servings):

  • 180g of Linguine 
  • 10-12 Cherry Tomatoes  
  • Fresh Basil 
  • 100-150g of Precooked Seabass/Branzino (or any other white fish)
  • A Clove of Garlic
  • Extra-virgin Olive Oil 
  • Sea Salt
  • Chili (optional)

 

Instructions: 

  • Simmer a clove of garlic and chili (optional) with extra-virgin olive oil until golden.
  • Cut the cherry tomatoes into quarters and add them to the pan. 
  • Simmer the cherry tomatoes in the pan with extra-virgin olive oil and the garlic. 
  • Once the cherry tomatoes are fully cooked and mashed, add the seabass and continue to simmer for a few minutes.
  • Boil water in a separate pot and once the water is boiling add 1 tablespoon of sea salt and then add the linguine. Pasta needs to cook 2 mins less than the time recommended in the box.
  • Drain the pasta and add it to the pan. Continue to stir until sauce is fully mixed with the pasta.
  • Season with extra-virgin olive oil and fresh basil.

 

15.07.2020

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