Boil water in a pot. Add salt and oil. Cook spaghetti for 7 minutes until al dente. Drain and set aside.
Heat oil in a pan over medium heat. Fry Veg. Fish for a few minutes on each side until golden brown. Set aside.
Heat olive oil in a pan. Add tomato puree and chopped basil. Stir-fry until fragrant. Add oregano, black pepper, mushroom seasoning, and sugar. Stir well and cook for 1 minute.
Add spaghetti to the tomato basil sauce. Toss to coat evenly. Adjust consistency with reserved pasta water if needed.
Place fried Veg. Fish on the side of the spaghetti. Garnish with extra basil leaves if desired.
