Calamarata with Sea Bass Sauce

Method

1. Fillet the sea bass and cut the flesh into cubes.
2. Chop the garlic into small pieces.
3. In a pan, sauté the garlic in extra virgin olive oil.
4. Add the sea bass cubes and cook for 5-10 minutes, seasoning with salt and pepper.
5. Add the Taggiasca olives.
6. Add the tomato passata and a little parsley for freshness.
7. Add the calamarata pasta and cook it risotto-style (adding broth or water as needed) until al dente.
8. Serve with a sprinkle of lemon zest.