Baked spaghetti

Preparation:

Preparation: Clean and wash the fish and cut the flesh into chunks. Heat the oil in a pan and add the onion cut into thin rings. When it starts to brown, add chopped celery and carrot. Cook for a few minutes over low heat and add the tomato pulp. Season with salt and pepper and flavored with two or three pinches of oregano. Let the sauce dry a little by cooking it over high heat for about 10 minutes. Add the fish, salt, pour over the dry white wine and let it evaporate over high heat. Put the lid on and cook the fish sauce for 20 minutes on a low heat. In the meantime, boil the spaghetti, drain them al dente and arrange them in a bowl so that they can be easily seasoned with the sauce. Spread a sheet of baking paper on the baking sheet, transfer the spaghetti to it, cover with a second sheet and close by rolling up the edges. Heat the oven to 250 degrees and bake for 3-4 minutes.