Tagliatelle Amalfitane in sea bream, tomato and zucchini

250 g Amalfi Tagliatelle “Aldo's Pasta”

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For 4 people


  • 70 g EVO oil
  • 50 g shallots
  •  15 g ripened garlic
  • 300 g concassé tomato
  •  100 g tomato sauce
  •  100 g courgettes cut into slices
  •  400 g sea bream fillets
  •  30 g aromatic white wine
  •  50 g fish stock
  •  10 g chopped parsley
  •  2 g dried oregano

For presentation

  • 40 g white bread crumbs
  •  4 pcs crunchy sea bream skin






15 Minutes


4 Guests


Heat the oil in a pan. Gently soften the shallot with the matured garlic. Add the tomato sauce and the concassé. Fix with salt and pepper. Leave to cook over moderate heat for about 6/7 minutes. Remove the skin and bones from the sea bream. Cut the fish into cubes. In a pan, heat a little oil. Gently sear the courgettes and sea bream. Season with salt, pepper and deglaze with the white wine. Bring to the boil and add to the tomato sauce. Quickly toast the bread crumbs in a pan with a drizzle of oil until they have taken on a golden colour. Toast the fish skin in a pan for 4-5 minutes and dry it in the oven to make it crispy. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary. Complete with the parsley and oregano.

Present the Amalfitans in individual dishes. Decorate with the skin of the roasted sea bream. Complete with bread crumbs and a drizzle of extra virgin olive oil.

Chef Giorgio Nardelli

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