Fusilli with gilthead bream ragù

Ingredients

• 160 g pasta (mezze maniche, paccheri, or tagliolini)
• 400 g gilthead bream fillets
• 15 Pachino cherry tomatoes

Option 1: classic soffritto

• 1 celery stalk
• 1 shallot

Option 2: pre-made soffritto

• 2–3 tbsp frozen soffritto mix
• 100 ml white wine
• 2 tbsp tomato passata
• chopped pistachios (as needed)
• 2 basil leaves
• extra-virgin olive oil
• salt and pepper (as needed)

Method

1. Bring a pot of salted water to a boil for the pasta.
2. Prep the fish:
   • rinse the bream fillets
   • remove the skin
   • pick out any bones
   • cut into 1 cm cubes
3. Make the soffritto (choose one):
   • Option 1: slice shallot thinly, dice celery, then sauté with oil in a nonstick pan.
   • Option 2: sauté the frozen soffritto mix with a drizzle of oil for 2–3 minutes.
4. Finish the sauce:
   • add the bream and chopped tomatoes
   • deglaze with white wine and let evaporate
   • add tomato passata
   • season with salt and pepper
   • cook for 3–4 minutes
5. Finish the dish:
   • drain the pasta and add directly to the pan
   • add a drizzle of oil
   • toss well
   • serve with chopped pistachios and finely sliced basil

Notes

• You can use frozen bream fillets.
• You can swap bream for sea bass, cod, or grouper.
• Can be made the day before.
• Great for special occasions (Christmas Eve, New Year’s, Easter).
• If using a frozen soffritto mix, avoid carrots (their sweetness can throw off the flavor).