Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spaghetti with fishball in tomato & oyster sauce - quick preparation. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Spaghetti with fishball in tomato & oyster sauce - quick preparation. 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.
Spaghetti with fishball in tomato & oyster sauce - quick preparation is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Spaghetti with fishball in tomato & oyster sauce - quick preparation is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook spaghetti with fishball in tomato & oyster sauce - quick preparation using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spaghetti with fishball in tomato & oyster sauce - quick preparation:
- Make ready 2 serves of spaghetti
- Get 1/2 tablespoon pepper
- Prepare 1/2 tablespoon salt
- Get 1 chili
- Make ready 6-8 basil leaves
- Prepare 3 fresh tomatoes
- Take 1 fresh capsicum (I chose red)
- Get 2 tablespoons oyster sauce
- Get 1/2 fresh onion or as preferred
- Take Fishballs as wished
- Take Olive oil to add
Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic. Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. You may use your favorite spaghetti sauce or possibly the following.
Instructions to make Spaghetti with fishball in tomato & oyster sauce - quick preparation:
- 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)
- 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)
- 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.
- 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
- Take spaghetti into a bowl, add the above sauce and fishballs on top, add chopped basil. Mixed it up and the meal is ready.
In a large bowl, soften the. Makes enough sauce for about a pound of pasta. Tusukin ang fishballs and dip them in this sweet, spicy fishball sauce! 😀 You can use this for fried kikiam, chicken balls and squid balls. The fun part is you can double dip all you want! Go ahead! 😉 Let us know if you've tried making this fishball sauce at home and how it went.
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