Wholewheat Spaghetti with Fennel and Basa
in garlicky tomato sauce with fresh basil
You'll season this dish with Sicilian herbs. This mix includes tomato, onion, pepper, basil and oregano.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Passata
½ piece
Garlic
½ piece
Fennel
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh basil
½ piece
Red onion
½ piece
Romano pepper
¼ piece
Lemon
2 piece
Basa fillet
(Contains: Vis)
90 g
Wholewheat spaghetti
(Contains: Gluten, Khorasan (tarwe), Tarwe May be present: Lupine, Mosterd, Soja, Ei)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Quarter the fennel and discard the core, then cut the fennel into thin strips.
- Slice the onion and Romano pepper into half rings. Finely chop the basil and crush or mince the garlic.
- Boil plenty of water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes, covered.
- Reserve some of the pasta water, then drain and set aside.
Did you know... 200g fennel contains almost a quarter of the RDA of potassium. Potassium has an important role in our nervous system as well as in maintaining normal levels of fluid inside our cells.
- Melt the butter in a frying pan over medium-high heat and fry the fish for 3 minutes per side.
- Season to taste with salt and pepper, then remove from the pan and set aside.
- Place the pan back over medium-high heat and fry the fennel with the onion and Romano pepper for 5 - 7 minutes until done.
- Stir in the garlic and the Sicilian-style herbs and fry for 2 - 3 more minutes.
- Deglaze with the balsamic vinegar and 1 tbsp per person of the reserved pasta water.
- Stir in the passata and allow to simmer gently for 4 - 5 minutes, seasoning to taste with salt and pepper.
- Stir the spaghetti into the sauce (see Tip).
- Serve the spaghetti on plates and top with the basa fillet.
- Zest a quarter of the lemon per person directly over the plate and then cut the lemon into wedges.
- Garnish with the fresh basil and serve with the lemon wedges.
Tip: add some more pasta water as necessary if the sauce is too dry.
