First, peel the fillets, rinse them and cut them into strips or cubes.
Brown the garlic and chili pepper in the oil in a large pan.
Remove the garlic and chilli pepper, add the sea bass and fry it on high heat for a few minutes, then blend with the wine.
Add the cherry tomatoes (washed and cut in half or quarters), the well-desalted capers and the chopped basil, season with salt and continue cooking for at least 10-15 minutes.
In the meantime, cook the pasta and drain when it is al dente, keeping a little cooking water.
Add the pasta to the sauce and let it flavor quickly, over a high flame, adding cooking water only if needed.
The spaghetti with sea bass ragù are ready, you just have to serve them.
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