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🍝 Spaghetti with Red Snapper in Tomato-Chili Sauce

548 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 5 medium-sized, very ripe tomatoes
• 4 sprigs basil
• 150 g red snapper fillet or mackerel fillet (skinless)
• 1 dried red chili pepper (feel free to add more)
• 150 g whole wheat spaghetti
• salt
• 3 tbsp olive oil
• 20 g breadcrumbs (2 tbsp)
• pepper
• 125 ml red wine

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Wash the tomatoes.
4. 4. Halve the tomatoes.
5. 5. Remove the seeds from the tomato halves.
6. 6. Roughly chop the tomato flesh.
7. 7. Wash the basil.
8. 8. Shake the basil dry.
9. 9. Pluck the basil leaves from the stems.
10. 10. Chop the basil leaves.
11. 11. Rinse the red snapper fillets.
12. 12. Pat the fillets dry with a kitchen towel.
13. 13. Cut the fish into even cubes.
14. 14. Crumble the chili finely with your fingers.
15. 15. Wash your hands immediately and thoroughly after handling the chili.
16. 16. Bring plenty of salted water to a boil.
17. 17. Cook the spaghetti al dente according to package instructions.
18. 18. Heat half of the oil in a pan.
19. 19. Add the breadcrumbs and the chili to the hot pan.
20. 20. Toast the mixture until golden brown, stirring constantly.
21. 21. Remove the toasted crumbs from the pan.
22. 22. Set the crumbs aside.
23. 23. Wipe the pan briefly.
24. 24. Add the remaining oil to the pan.
25. 25. Season the fish with salt.
26. 26. Season the fish with pepper.
27. 27. Fry the fish in the pan.
28. 28. Turn the fish several times.
29. 29. Fry the fish for 3 to 4 minutes.
30. 30. Remove the fish from the pan.
31. 31. Add the onions and garlic to the pan.
32. 32. Sauté the vegetables until translucent for 3 to 4 minutes.
33. 33. Add the tomatoes to the pan.
34. 34. Add the wine to the pan.
35. 35. Bring the sauce to a boil.
36. 36. Cook the sauce for another 3 minutes.
37. 37. Add the fish to the sauce.
38. 38. Add the basil to the sauce.
39. 39. Cook the mixture for another 3 minutes.
40. 40. Season the sauce to taste with salt and pepper.
41. 41. Drain the pasta.
42. 42. Let the pasta drain well.
43. 43. Toss the pasta with the sauce.
44. 44. Sprinkle the dish with the toasted crumbs.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 548
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 61 g