How to Make Delicious Spaghetti with fishball in tomato & oyster sauce - quick preparation fit for newbie.

Whether you are a college student just starting your very own culinary experiments or a skilled cook with many supper parties under your belt, there is always something new to learn about cooking. We hope these Spaghetti with fishball in tomato & oyster sauce - quick preparation recipe and tips can help you in your kitchen tonight, and get used to magnificent home-cooked dishes.

Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Stir in tomatoes, salt and pepper, oregano and basil.

Prepare serves of spaghetti.
Use pepper.
Prepare salt.
Prepare chili.
You need basil leaves.
Use fresh tomatoes.
You need fresh capsicum (I chose red).
Use oyster sauce.
You need fresh onion or as preferred.
You need Fishballs as wished.
You need Olive oil to add.

Short Tips:

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Preparation of ingredients: all ingredients (tomatoes, capsicum, onion, fishballs, chilies, basil) chopped into square/long pieces, especially the fishballs to be finely chopped for its to be easily mixed and covered with the sauce later. Put all ingredients separately. (Photo is my homegrown basil ready to be picked today).
Boil spaghetti: what I usually do is adding spaghetti when water js boiled. Add some salt, olive oil and set about 9-10 mins. Pour out the spaghetti and let dry (no rinse).
Tomato sauce: I chose to make the sauce from fresh tomatoes instead of canned ones. Add olive oil to the pan, add chopped tomatoes, cover with lid until it is boiled, use a spoon to crush the tomatoes and add some salt/sugar as wished. Put aside..
In a new pan, add olive oil to heat up, then add fishballs, capsicum and onions. Add oysters sauce, chili and peppers. Then add tomato sauce and gently stir until the fishballs are covered with the sauce. Put aside.
Take spaghetti into a bowl, add the above sauce and fishballs on top, add chopped basil. Mixed it up and the meal is ready..

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