Spaghetti with fishball in tomato & oyster sauce - quick preparation. 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. Either the sauce (and then polpette as a second course) or both sauce and polpette with spaghetti. In today's video I will be showing you how to make fish balls in tomato sauce with spaghetti,Enjoy the recipe and I hope you give it a try.

CHEF BOYARDEE Spaghetti and Meatballs in tomato Sauce, canned entree Nutrition Facts & Calories. Pasta spaghetti with meat tomato sauce. Spaghetti and meatballs with basil garnish. You can have 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. It's 1/2 tablespoon of pepper.
3. Prepare 1/2 tablespoon of salt.
4. It's 1 of chili.
5. You need 6-8 of basil leaves.
6. It's 3 of fresh tomatoes.
7. You need 1 of fresh capsicum (I chose red).
8. You need 2 tablespoons of oyster sauce.
9. You need 1/2 of fresh onion or as preferred.
10. You need of Fishballs as wished.
11. You need of Olive oil to add.

Meatballs in tomato sauce and fresh basil with spaghetti on a white plate. Close up view of delicious italian pasta with tomatoes on wooden table. I first had these Italian meatballs in tomato sauce as a starter in my friend Elvira's house, and her being a fabulous cook they made a lasting impression. This is my interpretation of the classic dish which I also serve with spaghetti as a one course dinner.

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..

And it can almost compete with the Puglian original. Cook the spaghetti according to the instructions on the packet. Heat a saucepan and add the onion and garlic. Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. Return spaghetti to Dutch oven; place over medium heat.