Spaghetti With Cape Hake Sauce
Need a dairy free and pescatarian main course?
- Servings: 3
- Total cooking time:
Ingredients:
- 250 grams Cape hake fillet
- 250 grams Spaghetti
- 45 milliliters Olive oil
- 1 clove Garlic, sliced
- 1 Anchovy, chopped
- 50 grams Onion, chopped
- 1 tablespoon Capers
- 8 Olives, cut into rings
- teaspoon Dried chilli flakes
- 1 tablespoon Fresh parsley, chopped
- 60 milliliters White wine
- 400 milliliters /1 can Diced tomatoes with juice
- teaspoon Dried basil
Instructions:
- Rinse and dry the fish fillet.
- Sprinkle both sides lightly with salt and pepper. Bring a large pot of salted water to a boil.
- Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes.
- In a large saucepan over low heat, gently saut the garlic in olive oil until aromatic.
- Add in chopped anchovy, stirring briefly, then add in chopped onion and stir until softened. Stir in capers, olives, chilli flakes, and the parsley. Then pour in the white wine and cook until it reduces a bit. Now add in the tomatoes and bring the mixture to a boil.
- Put the fish into the saucepan, covering with the sauce. Cook 15 minutes until it is cooked through. Flake the fish and continue to cook briefly.
- Drain the spaghetti and add to the sauce.
