Preparation

Step: 1/8

Wash the celery. Peel the carrots. Finely dice the celery and carrots.

Step: 2/8

Peel and finely dice the onions and garlic.

Step: 3/8

Heat some oil in a pan. Fry the onions, garlic, celery and carrots over a medium heat for 7-8 minutes until softened. Season with salt and pepper.

Step: 4/8

Pour in the red wine and bring to the boil.

Step: 5/8

Add the canned tomatoes, tomato paste, bay leaves and rosemary. Simmer for 10 minutes, stirring.

Step: 6/8

Meanwhile, cook the pasta in boiling salted water according to the pack instructions.

Step: 7/8

Cut the fish into 1cm cubes and add to the vegetables just before the end of the cooking time. Simmer for 3-4 minutes over a low heat. Chop the basil.

Step: 8/8

Season the sauce with salt, pepper and a pinch of sugar. Drain the pasta and mix with the sauce. Garnish with basil.