Sea Bass Ragù with Black Ink Spaghetti

Ingredients

• 300 g Sea bass fillets
• 200 g Squid‑ink spaghetti
• 400 g Canned crushed tomatoes
• 2 tablespoons Capers
• 2 tablespoons Olive oil
• 2 Garlic cloves
• 120 ml Dry white wine
• 2 tablespoons Fresh parsley(optional)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat; add minced garlic and sauté 1 minute until fragrant.

2. 2

   Add the crushed tomatoes, capers, and white wine; bring to a gentle simmer and cook 10 minutes, stirring occasionally.

3. 3

   Season the sauce with salt and pepper, then gently nestle the sea bass fillets into the ragù; cover and poach for 8‑10 minutes until the fish flakes easily.

4. 4

   Meanwhile, bring a pot of salted water to a boil, add the squid‑ink spaghetti, and cook al dente according to package instructions (about 9 minutes). Drain, reserving ¼ cup pasta water.

5. 5

   Remove the sea bass from the sauce, break into large chunks, and return the sauce to the skillet; add the cooked spaghetti and toss, adding reserved pasta water if needed to loosen the sauce.

6. 6

   Finish with chopped parsley, adjust seasoning, and serve immediately.