Spaghetti With Cape Hake Sauce

Name: Spaghetti With Cape Hake Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Cuisine: Italian
Ingredients: 250 g Hake (250 grams Cape hake fillet); 250 g Spaghetti (250 grams Spaghetti); 45 ml Olive Oil (45 milliliters Olive oil); 1 clove Garlic (1 clove Garlic, sliced); 1 piece Anchovies (1 Anchovy, chopped); 50 g Yellow Onion (50 grams Onion, chopped); 1 tbsp Capers (1 tablespoon Capers); 8 pieces Olives (8 Olives, cut into rings); 1 tsp Red Pepper Flakes (teaspoon Dried chilli flakes); 1 tbsp Parsley (1 tablespoon Fresh parsley, chopped); 60 ml White Wine (60 milliliters White wine); 400 ml Chopped Tomatoes (400 milliliters /1 can Diced tomatoes with juice); 1 tsp Basil (teaspoon Dried basil)

35 minItalian

Servings3

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Dairy Free
Pescatarian

Steps

1Rinse and dry the fish fillet.
2Sprinkle both sides lightly with salt and pepper. Bring a large pot of salted water to a boil.
3Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes.
4In a large saucepan over low heat, gently saut the garlic in olive oil until aromatic.
5Add 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.
6Put 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.
7Drain the spaghetti and add to the sauce.