Coorong Mullet Spaghetti with Napoletana Sauce


Preparation time
10 minutes

Cooking time
15 minutes

4 people

1 packet x 200g Ferguson Coorong mullet fillets, thawed in the refrigerator overnight, sliced into 2cm pieces
500g dried spaghetti
1 tablespoon olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 teaspoon rosemary leaves
2x400g can diced tomatoes
1 punnet cherry tomatoes, halved
Salt and pepper
Small handful basil leaves

Coorong Mullet Spaghetti with Napoletana Sauce

Cook the spaghetti as per the packet instructions.

Heat a large fry pan over low heat. Add the olive oil and onion, and cook for 3 minute, or until onion has softened. Add the garlic and rosemary, and cook for another minute. Add the diced tomatoes, cherry tomatoes and a pinch of salt and pepper. Cook for 3 minutes before adding the Ferguson Coorong Mullet. Cook for 5 minutes, before turning off the heat.

Drain the cooked spaghetti and add to the fry pan with the basil. Toss to coat the spaghetti, and divide between four serving bowls.

(Dietary specifications: Lactose free. For Gluten free, use Gluten free pasta)