| 1 box | BARILLA Thick Spaghetti |
| 3 tablespoons | extra virgin olive oil |
| 1 cup | onion, chopped |
| 1 clove | garlic, minced |
| 1 pound | whiting, cleaned, boned and diced (may substitute other mild white fish such as talapia or cod) |
| 1 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1 can (14.5 ounces) | Italian peeled tomatoes |
| 4 tablespoons | butter |
| 1 cup | dry Marsala wine |
| 1/8 teaspoon | freshly ground nutmeg |
BRING a large pot of water to a boil.
HEAT oil in a medium saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring often, until onion is softened.
ADD fish, salt and pepper; lower heat and simmer 5 minutes, stirring once.
ADD tomatoes and simmer 20 minutes. Transfer contents of saucepan to blender or food processor and blend until smooth; set aside.
MELT butter in a large saucepan; add Marsala and nutmeg. Bring to a boil and add pureed mixture. Keep sauce hot over low heat while cooking pasta.
COOK pasta 5 minutes in lightly salted water according to package directions. Reserve 1 cup of the cooking water before draining to adjust sauce.
ADD sauce to hot pasta; toss. Transfer to a serving platter or bowl.