Linguine with Seabass and Cherry Tomatoes

"We usually prepare this pasta dish during the week days when we don't have a lot of time to cook but we still want a delicious dish on the go! Pasta is traditionally a lunch dish in Italy and Ben and I tend to avoid eating it at dinner. So this is a way for us to enjoy pasta during the week!"
-- @foodloose_blog
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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 clove garlic
  • 1 red chili, sliced into rings
  • 12 cherry tomatoes, quartered
  • 5 ounces precooked Seabass or Branzino
  • 6 ounces linguine
  • Sea Salt,


  • Step 1

    In a medium skillet on medium heat, add the oil. Add the clove of garlic and chili sauté until golden, 2-3 minutes.

  • Step 2

    Add the cherry tomatoes and cook until they break down, about 5 minutes.

  • Step 3

    While the cherry tomatoes are cooking, boil water in a separate pot and once the water is boiled add 1 tablespoon of sea salt. Then add the linguine. Pasta needs to cook 2 minutes less than the time recommended in the box.

  • Step 4

    Once the cherry tomatoes are fully cooked and mashed, add the seabass and continue to simmer for a few minutes.

  • Step 5

    Drain the pasta and add it to the pan. Continue to stir until sauce is fully mixed with the pasta.

  • Step 6

    Season with extra-virgin olive oil and fresh basil.

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