Red Barbel Fillet on Spaghetti

Ingredients

• 2 onions
• 2 Garlic cloves
• 5 medium very ripe tomatoes
• 4 stems basil
• 150 g red barbel fillet or mackerel fillet (skinless)
• 1 dried red chili pepper (more if desired)
• 150 g whole‑grain spaghetti
• Salt
• 3 tbsp olive oil
• 20 g breadcrumbs (2 tbsp)
• Pepper
• 125 ml red wine

Instructions

1. 1.

   Peel and finely chop onions and garlic.

2. 2.

   Wash tomatoes, halve, core, and roughly chop the flesh. Wash basil, shake dry, pluck leaves, and chop.

3. 3.

   Rinse fish, pat dry, and cut into even cubes. Finely crumble chili with fingers; avoid contact with eyes—use gloves or wash hands thoroughly afterward.

4. 4.

   Cook pasta according to package instructions in plenty boiling salted water until al dente.

5. 5.

   Meanwhile heat half the oil in a pan. Add breadcrumbs and chili crumbs, stirring constantly, and roast until golden brown. Remove and set aside.

6. 6.

   Wipe out the pan and add remaining oil. Season fish with salt and pepper, then fry for 3–4 minutes, turning several times. Remove.

7. 7.

   Add onions and garlic to the pan and sauté for 3–4 minutes until translucent. Add tomatoes and wine, bring to a boil, and cook for another 3 minutes.

8. 8.

   Add fish and basil to the sauce and simmer for an additional 3 minutes. Season with salt and pepper.

9. 9.

   Drain pasta, let it drain well, then mix with the sauce. Sprinkle with breadcrumbs and serve.