INGREDIENTS
3 TBSP. olive oil
2 dried hot peppers or to taste
2 cloves garlic, peeled and slightly crushed
2 cups small diced tomatoes with juice
1 tsp. dried rosemary
Salt and black pepper to taste
1 large or 2 small bass fillets
1 lb spaghetti
1/2 cup minced fresh parsley
Parmesan cheese, grated
DIRECTIONS
Preheat oven to 300 degrees.
Bring a large pot of water to boil for the pasta.
Heat the oil in a large skillet over medium-high heat.
Add the peppers and garlic; cook, stirring, until the garlic becomes brown.
Remove and discard the peppers and garlic and add the tomatoes.
Cook, stirring, until the tomatoes begin to liquefy, about 5 minutes.
Add the rosemary, salt and pepper and cook another 5 minutes then place the fillets in the sauce.
Cover the skillet.
Cook over medium heat, until the fillets are almost done, 5 to 8 minutes.
Remove them carefully and place them in the oven.
Cook the pasta; stir most of the parsley into the sauce.
Ladle the sauce and cheese over the pasta; garnish the rest of the parsley over the fish.
Serves 4.
