Baked spaghetti
Instructions
Clean and wash the fish and cut the flesh into chunks.
Heat the oil in a frying pan and add the onion cut into thin rings.
When it starts to Brown add chopped celery and carrot.
Let stand for a few minutes to fire United pulp and fresh tomatoes.
Add salt and pepper and spiced with two or three pinches of oregano.
Let it dry a little salsa and lively flame to simmer 10 minutes.
Add the fish, salted, wet with the dry white wine and let it evaporate in bright flame.
Put the lid on and cook the fish sauce for 20 minutes to fire.
In the meantime boil the spaghetti, drain pretty al dente and arrange in a bowl so that you can easily drizzle with the sauce.
Roll out onto a sheet of parchment paper, move the spaghetti, cover with a second sheet and close by rolling the edges together.
Heat the oven to 250 degrees and cook for 3-4 minutes.
Ingredients and dosing for 4 persons
- 300 g of type pasta spaghetti
- 300 g of p2
- 1/2 onion
- 2 ribs of celery
- 1 small carrot
- 400 g of tomatoes
- 1 glass dry white wine
- 4 tablespoons of olive oil extra virgin
- Oregano
- Salt
- Pepper