For this recipe, I used fresh Atlantic cod, but you can use any similar white fish, such as halibut. You'll need about 340g, or 12 ounces.
Diced tomatoes: This recipe calls for 2 cups of diced tomatoes with their juices. A 28 ounce or 796 ml can of diced tomatoes will suffice!
Cherry or grape tomatoes: To add variation, I like to combine canned tomatoes with fresh tomatoes.
I advocate buying vine-ripened tomatoes whenever feasible because they offer the greatest flavour. Using the yellow variety was a great way to add extra color.
Olive oilGarlic: I added freshly minced garlic to the tomato sauce to give it more taste.
Fresh parsley and basil are minced together and added to the sauce at the end.
Fresh basil.Chili flakes: Red pepper flakes lend a spicy bite to this spaghetti. The amount I used is pretty moderate, but you can definitely add more if you prefer it hotter.
Pasta of choice: I used rigatoni for this dish, but you may use any pasta shape you choose (even longer shapes like spaghetti).
If you can get it, the original inspiration for this dish was paccheri pasta. Unfortunately, I did not find it readily available in stores around me.
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