STEP 1: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to season the pasta.
STEP 2: Add spaghetti and stir to prevent sticking. Cook until al dente (8–10 minutes). Drain,
reserving 1/2 cup pasta water. Do not rinse.
STEP 3: Clean and debone the Oju Yobo fish. Cut into bite-sized chunks, pat dry, and season with
salt and black pepper. Let rest for 10 minutes.
STEP 4: (Optional) Lightly pan-sear the fish chunks in 1 tablespoon olive oil for 2–3 minutes per side
for extra firmness.
STEP 5: In a wide skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and onion. Sauté 3–4
minutes until soft and fragrant.
STEP 6: Pour blended tomatoes into the skillet. Add chili flakes and basil. Stir and simmer uncovered for
10–12 minutes until sauce thickens.
STEP 7: Add a splash of reserved pasta water if sauce becomes too thick.
STEP 8: Gently place seasoned fish chunks into the simmering sauce. Cover and cook on low heat for
8–10 minutes until fish flakes easily.
STEP 9: Add drained spaghetti to the sauce. Toss gently with tongs until evenly coated. Add a little pasta water if needed.
STEP 10: Taste and adjust seasoning with salt or black pepper.
STEP 11: Plate the spaghetti with saucy fish chunks. Garnish with fresh basil or parsley, and sprinkle cheese if desired.
STEP 12: Serve hot with crusty bread, salad, or citrus-infused water or white wine