Ingreadient :

Pasta

• 250g ‘00’ grade flour
• 190g egg yolk
• 1 tsp olive oil
• 5g salt

Sauce

• 75g olive oil
• 12 large tomatoes, grated
• 3 garlic cloves
• 1 chilli, diced
• Salt and pepper
• 1 shallot, peeled and diced
• Few basil leaves

Seabass

• 400g seabass, skinned and sliced into 1cm pieces
• 25ml veg oil
• 25g butter
• Salt and pepper

Direction :

1. Mix all the pasta ingredients together, then shape the pasta into 1cm balls. Then, roll over in a butter pat to form ears.
2. Bring a pan of water to the boil and cook the pasta for 2 to 3 minutes, then drain.
3. For the sauce, place the oil and garlic into a pan, add the shallot, and cook for 2 minutes. Then, add the tomatoes, chilli and herbs, and cook for another minute. Add the fish, cook for another 2 minutes, add the pasta and finish cooking for another minute or 2. To serve, just spoon onto plates.