Recipe: Delicious Spaghetti with fishball in tomato & oyster sauce - quick preparation

Spaghetti with fishball in tomato & oyster sauce - quick preparation. Quick and easy spaghetti with tuna and tomato sauce. Serve the fishballs with the sauce and with some basmati rice or pasta. It really is worth making a fresh tomato sauce, letting it simmer until glossy and rich, adding a little sugar to the sauce if it is acidic, then poaching the fishballs in the sauce until plump.

Only drain spaghetti, do not rinse. Add tomatoes, sugar, pepper and salt to taste. Tomatoes should get warm, but not. You can cook Spaghetti with fishball in tomato & oyster sauce - quick preparation using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spaghetti with fishball in tomato & oyster sauce - quick preparation

1. You need 2 of serves of spaghetti.
2. You need 1/2 tablespoon of pepper.
3. Prepare 1/2 tablespoon of salt.
4. Prepare 1 of chili.
5. Prepare 6-8 of basil leaves.
6. It's 3 of fresh tomatoes.
7. Prepare 1 of fresh capsicum (I chose red).
8. You need 2 tablespoons of oyster sauce.
9. Prepare 1/2 of fresh onion or as preferred.
10. You need of Fishballs as wished.
11. It's of Olive oil to add.

Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top. Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant.

Spaghetti with fishball in tomato & oyster sauce - quick preparation instructions

1. Preparation of ingredients: all ingredients (tomatoes, capsicum, onion, fishballs, chilies, basil) chopped into square/long pieces, especially the fishballs to be finely chopped for its to be easily mixed and covered with the sauce later. Put all ingredients separately. (Photo is my homegrown basil ready to be picked today).
2. Boil spaghetti: what I usually do is adding spaghetti when water js boiled. Add some salt, olive oil and set about 9-10 mins. Pour out the spaghetti and let dry (no rinse).
3. Tomato sauce: I chose to make the sauce from fresh tomatoes instead of canned ones. Add olive oil to the pan, add chopped tomatoes, cover with lid until it is boiled, use a spoon to crush the tomatoes and add some salt/sugar as wished. Put aside..
4. In a new pan, add olive oil to heat up, then add fishballs, capsicum and onions. Add oysters sauce, chili and peppers. Then add tomato sauce and gently stir until the fishballs are covered with the sauce. Put aside.
5. Take spaghetti into a bowl, add the above sauce and fishballs on top, add chopped basil. Mixed it up and the meal is ready..

Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Drain it and return to the pot. Back to Spaghetti with Tuna & Tomato Sauce. tomato🍅fishball on Instagram: "Forget Me Not.💐. . . #doodle #originalcharacter #originalartwork #hanbok #한복 #hobonichi #hobonichitecho #手帳 #artjournal…" Cut the spaghetti squash in half lengthwise. Rub olive oil on the insides of the squash.

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