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Venice Spaghetti

Rosi TrifonovaRosi Trifonova
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Venice Spaghetti
16/09/2013
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Preparation
15 min.
Cooking
35 min.
Тotal
50 min.
Servings
4
"You`ll know you`re in the most romantic city in the world by the aroma of these Venetian spaghetti."

Ingredients

  • spaghetti - 14 oz (400 g)
  • hake - 14 oz (400 g)
  • onions - 1 head
  • garlic - 1 clove
  • chili peppers - 1 red
  • tomatoes - 16 oz (450 g) canned
  • salt
  • black pepper
  • oil
measures

How to cook

Boil the fish, drain and tear it to pieces. Chop the onion and garlic finely and saute them in a pan with 5 tablespoons of oil, add the coarsely chopped chili pepper, and tomatoes crushed with a fork. Once boiled for 5-6 minutes, add the fish.

Allow the sauce to boil for about 20 minutes on very low heat, season with salt and pepper. Meanwhile, boil the spaghetti in salted water, drain them and pour them into a soup dish, sprinkle with 2 tablespoons of the water in which they were boiled and stir until they take all of it in.

Add the fish with the sauce and mix.

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