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Spaghetti with fish and tomato basil sauce

Spaghetti with fish and tomato basil sauce

4
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Moderate

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.

Notes

SERVING SUGGESTION: Mixed salad leaves.

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