Dice the fish fillet & make sure that there are no bones left.
Chop the spring onions.
Add olive oil, thyme, bay leave & spring onions to a pan & start frying for about 3-4 min.
Add fish fillet & salt & pepper.
Fry for about 5 min until the fish starts disintegrating.
Add pasta & tomato purée & sugar & warm/hot water & bring to a boil.
Mix well & let it boil for about 10 min.
Stir every now & then.
Remove the bay leave & discard it.
As soon as the water is soaked by the pasta turn off the heat - be careful: the pasta should not stick to the bottom of the pan.
Add salt & pepper to taste.
optional: If you think it’s too dry add 2-3 tbsp cream.
optional: Chop some rocket/arugula & mix in the pasta mess.