1 teaspoon dried basil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon dried basil
1 small handful dried basil leaves
1/4 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup chopped tomatoes
1 cup chopped red bell pepper
1 (16 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
In a medium bowl, mix the basil, onion, garlic, oregano, salt, basil, basil leaves, basil leaves, onion, garlic, oregano, salt, basil, basil leaves, onion, garlic, oregano, salt, basil, basil leaves, basil leaves, basil leaves, basil leaves. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Deep fry fish until golden on both sides. To do this, place the fish in a medium saucepan with enough water to cover and bring to a boil. Reduce heat to low and allow fish to cook 10 minutes, turning every 5 minutes. Remove fish and drain on paper towels. Discard any leftover fish.
In a medium bowl, mix the pasta, sliced tomato, bell pepper, linguine, cheese, chicken or pork sausage, Italian sausage and Italian seasoning mix. Transfer to a medium bowl and toss to coat. Transfer to a medium skillet and cook over medium heat until fully cooked, about 2 minutes.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until pasta is tender. Cool and serve.