Chop the garlic fine. Drain tomatoes and chop coarsely.
Wash the sea bass under cold water and pat-dry with paper towels. Divide sea bass into two fillets, discarding the skin and bones. Cut in medium cubes. Bring a large pot of water to a boil. Add coarse sea salt to taste.
Heat half of the extra virgin olive oil with the garlic in a large skillet until garlic turns light golden in color.
Add the cubed sea bass and cook for 2 minutes over high heat. Deglaze with the wine until it evaporates.
Add the tomatoes and bring to boil. Season with salt and pepper and simmer for 3 minutes.
Cook the rigatoni 2 minutes less than the recommended cooking time. Drain, reserving ½ cup of the pasta cooking water.
Remove the head and tails from the scampi add to the sauce. Add the pasta to the skillet.
Add pasta cooking water if needed. Toss mixture while cooking for 2 to 3 minutes in the skillet.
Garnish with fresh basil and the finish with the remaining extra virgin olive oil.