Mezzi pennoni Napoletani con branzino, pomodorini del Piennolo e Olive di Gaeta


4 serves

Mezze Penne 350 gr.
SeaBass 1 (c.a. 700 gr)
Pomodorini del Piennolo (grape tomato PDO from Naples) 200gr
Tomato Sauce 4 spoons
Gaeta Olives 50gr
White Wine 1/2 glass
Garlic 2 clove
Parsley, salt and e xtra Virgin Oil according needs


Clean the Sea Bass and cut in fillets

Cook the fillets a couple of minutes on the saucepan on both sides, so during the preparation they do not break.

In a saucepan add garlic, oil, tomatoes and cook for a few minutes then blend with white wine.

Add the Tomato sauce and cook for 5 minutes.

Add the sea bass and the olives and continue cooking for other 5 minutes.

Cook the Mezze Penne for 10 minutes.

Drain “al dente” and serve adding sauce, garnishing with Sea Bass Fillet and Parsley.

Cooked by Acquario Blu