Seabass Pasta with Tomato Sauce

For the Pasta:

• 250g ‘00’ flour
• 190g egg yolk
• 1 tsp olive oil
• 5g salt

For the Sauce:

• 75g Isle of Wight Tomatoes Extra Virgin Olive Oil
• 100g Isle of Wight Slow roasted Tomatoes
• 3 garlic cloves
• 1 chilli, diced
• Salt and pepper
• 1 shallot, peeled and diced
• Few basil leaves
• 2 tbsp tomato paste

For the Seabass:

• 400g seabass, skinned and sliced into 1 cm pieces
• 25ml vegetable oil
• 25g butter
• Salt and pepper

Place the seabass skin side down in a drizzle of olive oil and pan fry for 2 minutes. Flip over and cook for another 2 minutes.

For the pasta, mix together all of the ingredients to form a dough. Shape the pasta into 1cm balls then roll over a butter pat to form ears. Bring a pan of water to the boil and cook the pasta for 2 to 3 minutes then drain.

For the sauce, pop the oil and garlic into a pan, add the shallot and cook for 2 minutes. Then add the tomato paste, chilli, herbs and 3 tbsp of pasta water to combine.

Add the pasta to the pan with the sauce and combine. Stir through the Isle of Wight Slow Roasted Tomatoes to finish. To serve, spoon the pasta onto the plates and finish with the seabass