Pasta with sea bream, cherry tomatoes and Taggiasca olives

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Sea bream130 g
• Cherry tomatoes120 g
• Black olives15 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile run your fingers over the sea bream fillets and pull out the bones with tweezers, then cut into roughly 2 cm pieces (skin on or off); wash the cherry tomatoes and halve them; chop the parsley.
3. Add the pasta and cook for the time on the packet, until al dente.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic for a minute, until it sizzles; add the tomatoes and black olives and cook for 4 minutes, until the tomatoes soften.
5. Add the sea bream with a pinch of salt and cook for 3 minutes, stirring gently, until the flesh is white and opaque; remove the garlic.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed; finish with the parsley.