for 4 people

Pasta

150 g	fregola sarda (e.g. Fine Food)
	salted water, boiling

Vegetables

	oil for frying
250 g	courgettes, cut in half lengthways and then into slices
250 g	aubergines, cut into approx. 1 cm cubes
250 g	yellow peppers, cut into slices approx. 1 cm wide
1	red onion, finely chopped
1	garlic clove, squeezed
2 tbsp	tomato puree
4 sprig	thyme, leaves torn off
250 g	cherry tomatoes, cut in half
1 tsp	salt
a little	pepper
1 dl	water

Sea bream

1 tbsp	olive oil
4	seabream fillets (each approx. 150 g)
½ tsp	salt
a little	pepper

How it's done

Pasta

Cook the pasta in boiling salted water until just al dente. Drain the pasta.

Vegetables

Heat a dash of oil in a non-stick frying pan. Reduce the heat, stir fry the courgettes, aubergines and peppers for approximately 3 mins. per batch. Remove and set aside. Add a dash of oil to the same pan. Add the onion and garlic, sauté for approx. 2 mins. Add the tomato puree and thyme, cook briefly. Return the tomatoes to the pan with the reserved vegetables, season, cover and simmer for approx. 5 mins. Mix the pasta in with the vegetables.

Sea bream

Heat the oil in a non-stick frying pan. Season the fish fillets, fry (skin side down) for approx. 3 mins. Turn the fillets, fry for approx. 1 min., cut them in half and plate up on the fregola sarda.

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