1/2 cup extra virgin olive oil
1 large onion, peeled and chopped
1 t ground nutmeg
1 cup dry Marsala wine
3/4 cup crushed Italian tomatoes
10 fresh basil leaves, chopped
salt and freshly ground pepper to taste
1 lb tilapia or orange roughy fillets cut into 1 inch pieces
1 lb orrechiette pasta
Heat the olive oil in a large saute pan over low heat. Add the onion and cook until translucent, about 20 minutes. Add the nutmug and Marsala and cook over high heat until the liquid reduces by 1/3. Add the tomato sauce, basil, salt and pepper to taste, and bring to a simmer. Add the fish, and cook until tender, about 4 minutes. Remove from heat.
Meanwhile, cook the pasta until al dente. Drain and transfer to a serving platter. Pour the fish sauce over the pasta and toss until well coated. Serve immediately.