Spaghetti With Cape Hake Sauce


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


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 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.
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.




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




Friday, June 25, 2010 - 8:52pm


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