Spaghetti with Cape Hake Sauce

Nothing fancy. Just an ordinary but very delectable white fish and tomato sauce for pasta that works perfectly as a one-course meal.

  • 1 tbsp Capers

  • 8 Olives, cut into rings

  • 1/3 tsp Dried chilli flakes

  • 1 tbsp Fresh parsley, chopped

  • 60 ml White wine

  • 400 ml / 1 can Diced tomatoes with juice

  • 1/3 tsp Dried basil

  1. 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.

  2. In a large saucepan over low heat, gently sauté 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.

  3. 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.

Spaghetti With Cape Hake Sauce

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