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Ingredients57 m servings 450 cals
Original recipe yields 4 servings
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Add hake, cover, and steam until easily flaked with a fork, about 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
- Heat olive oil in a large skillet over medium heat. Add red onion, tomato paste, and garlic; cook and stir until dark and thick, 2 to 3 minutes. Pour in red wine; cook for 1 minute. Stir in canned tomatoes, oregano, basil, and dill weed. Simmer sauce until thickened, about 5 minutes.
- Cut hake into 1-inch chunks and stir into the sauce. Season sauce with lemon juice, salt, and pepper. Serve over pasta.
Per Serving: 450 calories; 3.8 g fat; 75.7 g carbohydrates; 25.3 g protein; 36 mg cholesterol; 210 mg sodium. Full nutrition