Spaghetti With Cape Hake Sauce

• 9/16 pound hake fillet Cape
• 9/16 pound spaghetti
• 3 tablespoons olive oil
• 1 clove garlic sliced
• 1 anchovy chopped
• 5 tablespoons onion chopped
• 1 tablespoon capers
• 8 olives cut into rings
• 1 teaspoon chilli flakes Dried
• 1 tablespoon fresh parsley chopped
• 4 tablespoons white wine
• 1 can diced tomatoes with juice
• 1 teaspoon dried basil

1. 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.
2. In a large saucepan over low heat, gently saute 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.
3. 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.

olive oil, garlic, anchovy, onion, capers, olives, chilli flakes dried, parsley, white wine, tomatoes, basil

Taken from www.yummly.com/recipe/Spaghetti-With-Cape-Hake-Sauce-1671499 (may not work)