Paccheri tricolore with sea bream and yellow tomatoes

Recipe by Ivana Ester Marra – Studenti ai fornelli

Serves 4


320g paccheri tricolore (tomato, basil, classic)
1 fresh sea bream Fish from Greece (approx. 400 g)
1 clove of garlic
40ml dry white wine
250g yellow tomatoes
1 sprig of parsley
fine salt to taste
EVO oil to taste


Clean the sea bream by removing the entrails and scales, then cut two fillets. Brown a clove of garlic in a frying pan with EVO oil, add the fillets and add salt. Add the white wine and cook until the fillets are cooked and then drizzle with the sauce.

Place the sea bream fillets on a plate and remove the skin, fraying the flesh.
Cut the yellow tomatoes in half and cook them in the same pan as the sea bream with a pinch of salt. Add the sea bream and the chopped fresh parsley.
Cook the paccheri and drain them al dente, add them to the frying pan with the sauce and stir to mix everything together.
Serve the dish piping hot.