Need a dairy free and pescatarian main course? Spaghetti With Cape Hake Sauce could be a spectacular recipe to try. One serving contains 578 calories, 28g of protein, and 17g of fat. This recipe serves 3. For $2.8 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up cape hake fillet, anchovy, olives, and a few other things to make it today. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Similar recipes are Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry, Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms), and Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms).

Directions

Rinse and dry the fish fillet. Sprinkle both sides lightly with salt and pepper. Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes. In a large saucepan over low heat, gently saut the garlic in olive oil until aromatic. Add in chopped anchovy, stirring briefly, then add in chopped onion and stir until softened. Stir in capers, olives, chilli flakes, and the parsley. Then pour in the white wine and cook until it reduces a bit. Now add in the tomatoes and bring the mixture to a boil. Put the fish into the saucepan, covering with the sauce. Cook 15 minutes until it is cooked through. Flake the fish and continue to cook briefly. Drain the spaghetti and add to the sauce.

Step 1.

Rinse and dry the fish fillet.

Step 2.

Sprinkle both sides lightly with salt and pepper. Bring a large pot of salted water to a boil.

Step 3.

Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes.

Step 4.

In a large saucepan over low heat, gently saut the garlic in olive oil until aromatic.

Step 5.

Add in chopped anchovy, stirring briefly, then add in chopped onion and stir until softened. Stir in capers, olives, chilli flakes, and the parsley. Then pour in the white wine and cook until it reduces a bit. Now add in the tomatoes and bring the mixture to a boil.

Step 6.

Put the fish into the saucepan, covering with the sauce. Cook 15 minutes until it is cooked through. Flake the fish and continue to cook briefly.

Step 7.

Drain the spaghetti and add to the sauce.