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Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half.
In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour.
Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 minutes. Remove from the heat
Add the spaghetti to a pan of salted boiling water, cook for 7-9 minutes, stirring occasionally until just cooked. Drain immediately
Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately.
Publication Date: January 28, 2015.