This is not a classic preparation of any Italian dish or for any culture. This is just home-cooking, putting some ingredients I like together and enjoying it. Not trying to impress anyone except myself.
1 28 oz can whole peeled Tomatoes
1/2 cup Tomato Paste
1 Red Onion fine diced
5 Tablespoons Olive Oil
1 teaspoon Salt, plus more to taste
3 Garlic cloves chopped
1 Tablespoon Red pepper flakes
1 lb. Pasta
8 oz Halibut Filet
1/2 cup torn and whole Basil
1. On medium-low heat with a large saucepan, add olive oil, garlic and red pepper flakes. Saute until fragrant about 20-30 seconds. Add onions and cook until softened about 5 minutes.
2. Increase the heat to medium, add tomato paste and cook until mixed in then add tomatoes. Use a wooden spoon to break apart the tomatoes into chunks and season with salt. Bring to a simmer stirring occasionally for about 12 minutes. Turn off heat and set aside.
3. Prepare a saute pan on med-high heat. Set halibut on cutting board and use a knife to remove skin if needed. Cut halibut in half to make two portions and season with salt and pepper. Add 2 tablespoons olive oil to pan and when oil begins to reach smoking point place halibut flesh side down in pan. Reduce heat to medium and continue to cook until 3/4 of the way through approximately 5 minutes. Gently flip with a spatula and continue to finish cooking approximately 2-3 minutes until done. Halibut will be slightly firm to the touch. Remove from pan and set halibut aside on a plate.
4. While halibut is cooking, bring a large pot of boiling salted water to a boil. Add pasta and cook until al dente approx 8 minutes. Reserve 1 cup of the pasta water, drain the pasta and return to the pot with reserved water. Add the arrabiata sauce to the pasta and cook until sauce begins to thicken. Turn off the heat and stir in basil and salt to taste.
5. Plate spaghetti with halibut on top and garnish with basil leaves.