Paccheri with sea bass from Langosteria Bistrot in Milan

Ingredients

• 200 gpaccheri
• 1Amalfi lemon
• 10 gparsley
• 80 g, cleanedsea bass
• 30 g, choppedTaggiasca olives
• 15 g, choppeddesalted capers
• 2 g, choppedfresh chilli
• 30 gextra-virgin olive oil
• 3 gsalt
• 240 gyellow datterino tomatoes
• 3 g, freshbasil
• 300 gtoasted bread
• 150 gbutter
• 3 gdried chilli

Instructions

1. 1

   Cook the sauce

   Halve the yellow tomatoes. Heat the olive oil and fresh chilli in a frying pan, then briefly toss the tomatoes until they release their juices. Add the olives and capers and brown everything over a high heat. Cut the sea bass into two pieces, add them to the pan and cook for a few minutes, keeping the mixture moist and the fish pieces intact. Finish with torn basil.

2. 2

   Make the crumble

   Melt the butter. Blend the toasted bread with the butter and powdered dried chilli. Bake the crumble at 140°C for about 30 minutes, stirring from time to time, until crisp.

3. 3

   Cook and plate

   Cook the paccheri in boiling salted water and drain when al dente. Toss them with the sea bass sauce and finish with the parsley. Plate with the sea bass pieces visible, then add Amalfi lemon zest and the chilli crumble.

What is paccheri with sea bass?

Paccheri are broad, tube-shaped pasta associated with southern Italy, especially Campania. This Milan restaurant version brings them together with sea bass, tomatoes, olives and capers, finished with lemon and a crunchy chilli topping.

The method works by keeping the fish in sizeable pieces while the tomatoes release their juices into a quick pan sauce. The crumble adds a contrasting crisp texture to the soft pasta and tender fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3040 calories, 70g protein, 305g carbs, 170g fat.

The paccheri and toasted bread provide most of the carbohydrates, while the butter and olive oil account for much of the fat. Sea bass contributes protein, with smaller amounts from the pasta and bread. For a more balanced plate, serve a side of vegetables alongside this rich, bread-topped pasta.

Build the quick sauce

Tomatoes first: halve them and cook briefly in the oil and fresh chilli, just until they release their juices. The recipe relies on that liquid to keep the fish moist as it cooks.

Olives and capers next: add them before the sea bass and brown them briefly over a high heat. Their briny flavour seasons the tomato base, so taste before adding extra salt.

Keep the sea bass in pieces

Fish: cut the cleaned sea bass into two pieces and cook it only for a few minutes. Handle it gently and avoid reducing the sauce until dry, so the pieces stay intact for serving.

Basil: tear it and stir it in at the end of the sauce stage. This keeps it from spending too long over the heat.

Get the crumble crisp

Bread and butter: blend the toasted bread with melted butter and dried chilli, then spread the mixture in the oven to bake at 140°C for about 30 minutes. Stir it occasionally as the recipe directs.

Texture cue: it should be crisp before you take it out. Let it cool briefly if needed; the recipe uses it as a crunchy finish rather than a soft sauce.

Time the pasta and sauce

Start the crumble first, as it needs about 30 minutes in the oven. While it bakes, prepare the sauce and cook the pasta so you can finish the paccheri while they are hot.

Drain the pasta al dente and toss it with the sauce. The recipe does not specify a pasta cooking time, so use the packet guidance as a starting point and check the texture.

Finish and serve

Parsley: add it when tossing the pasta with the sea bass sauce. Keep the two fish pieces visible when plating, as instructed.

Lemon and crumble: finish with Amalfi lemon zest and the chilli crumble. Serve straight away so the contrast between the crisp topping and sauced pasta is at its best.

Recipe notes & tips

• Keep the sea bass pieces large enough to handle gently in the pan.
• Cook the tomatoes only until they release their juices, as the sauce should stay moist.
• Stir the crumble occasionally during its 30 minutes in the oven.
• Check the pasta before draining; the method calls for it to be al dente.
• Taste the sauce before adding more salt, since olives and capers are already savoury.
• Add the lemon zest just before serving for a fresh citrus finish.

Variations

• Milder crumble: reduce the dried chilli in the topping to suit your preference.
• More lemon: add extra zest at the table for a brighter finish.
• Different olives: use another brined olive if Taggiasca olives are unavailable.
• Fresh chilli: adjust its amount to make the tomato sauce milder or hotter.
• Extra herbs: use a little more parsley at the final toss if you enjoy a stronger herbal note.

Common mistakes to avoid

• Drying out the sauce: stop cooking the tomatoes while they still have plenty of juice.
• Breaking up the fish: turn the sea bass gently and cook it only for a few minutes.
• Soft crumble: bake until crisp, stirring occasionally as it cooks.
• Overcooked pasta: drain the paccheri when al dente, not after they have softened completely.
• Over-salting: account for the salty olives and capers before seasoning further.

How to store

For the best texture, serve this dish as soon as it is assembled. If you have leftovers, refrigerate them in a covered container and use within 1–2 days; reheat gently in a pan, adding a splash of water if needed. Store any extra crumble separately so it stays crisp.

Frequently asked questions