1 Peel the onions and garlic and chop finely.
2 Rinse tomatoes, cut in half, remove seeds and coarsely chop the flesh. Rinse basil, shake dry, pluck and chop.
3 Rinse fish, pat dry and chop evenly. Crumble chile pepper finely with fingers. (Caution: Do not touch the eye! Possibly work with rubber gloves or wash hands thoroughly immediately after crumbling.)
4 Cook the pasta according to package directions in plenty of boiling salted water until al dente.
5 Meanwhile, heat half the oil in a skillet. Add breadcrumbs and chile pepper and fry until golden brown pour, stirring constantly. Remove and set aside.
6 Wipe the skillet and pour in the remaining oil. Season fish with salt and pepper and fry for 3-4 minutes, stirring frequently. Remove from skillet.
7 Add the onions and garlic and cook until translucent, 3-4 minutes. Add tomatoes and wine, bring to a boil and cook for another 3 minutes.
8 Add fish and basil to the sauce and cook for another 3 minutes. Season with salt and pepper.
9 Drain the pasta and mix with the sauce. Before serving, sprinkle with the breadcrumbs.