Spaghetti with fish and tomato basil sauce
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Ingredients
Red onion
1 medium, thinly sliced
Red capsicum
1 medium, thinly sliced
Garlic
4 clove(s), crushed
Tomato(es)
750 g, ripe, chopped
Chicken stock cube
1 individual, to make 375ml (1½ cup) chicken stock or fish stock
Eggplant
2 baby, thinly sliced
Ling, raw
500 g, cut into 3cm pieces
Fresh basil
½ cup(s), leaves, plus extra to serve
Dry pasta
160 g, spaghetti
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, capsicum and garlic cloves, stirring, for 5 minutes or until onion and capsicum have softened. Add tomatoes and cook, stirring, for 2 minutes or until slightly softened.
2
Add stock and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until sauce has thickened. Add eggplants and cook for 5 minutes or until just tender. Add fish and cook for 3 minutes or until cooked through. Stir in basil leaves.
3
Meanwhile, cook spaghetti in a large saucepan of boiling salted water, following packet instructions, until tender. Drain. Serve pasta topped with sauce and extra basil.
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