Trattoria Laghi Verdi
Ingredients and quantities

Quantities for 4 people:

  • 400g “Cocco n°33” spaghetti
  • 2 large white onions
  • ½ glass extra-virgin olive oil
  • 600g tomato purée
  • 500g catfish fillets
  •  2 chilli peppers
  • 1 vegetable stock cube
  • salt and basil

Spaghetti with catfish

Type of recipe: First courses

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Preparation method:

Boil the catfish for about 40 minutes, without adding any flavours. Clean and debone the fish and place in a separate bowl. Prepare the tomato sauce by browning the chopped onion in a little oil with the tomato purée, dry chilli peppers and salt. Add the vegetable stock cube and basil and cook for about 15/20 minutes. Pour the sauce into a large non-stick frying pan with the previously boiled fish, finely chopped. Cook the spaghetti until al dente then toss for a few minutes in the catfish sauce and serve piping hot.  

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