Pasta Seabass with Tomato Sauce - James Martin Chef

Ingredients

• 250g ‘00’ grade flour
• 190g egg yolk
• 1 tsp olive oil
• 5g salt
• 75g olive oil
• 12 large tomatoes, grated
• 3 garlic cloves
• 1 chilli, diced
• Salt and pepper
• 1 shallot, peeled and diced
• Few basil leaves
• 400g seabass, skinned and sliced into 1cm pieces
• 25ml veg oil
• 25g butter
• Mix all the pasta ingredients together, then shape the pasta into 1cm balls. Then, roll over in 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.