Cherry Tomato Cod Pasta

Here’s a quick and easy recipe using our delicious cod!

Brought to you by @natalialeporehagan


  • One cod filet
  • Two cloves of garlic thinly sliced
  • One Tablespoon red pepper flakes or 3 dried Calabrian chili peppers
  • One and a half to two cups of halved cherry tomatoes
  • Twelve oz. strained tomato puree or passata
  • Two Tablespoons chopped parsley
  • One to three basil leaves
  • Salt and pepper to taste
  • 4oz Dried or 6oz Fresh Pasta

Cooking Instructions:

  • Defrost cod and pat dry
  • Bring a pot of generously salted water to a boil
  • Heat saute pan with a lid to medium heat
  • Coat the bottom of the pan with a thin layer of olive oil
  • Add garlic and chili and lightly toast
  • Add tomatoes to pan and slowly melt them down, crushing them to create a sauce
  • Pour in tomato puree, season with salt and pepper and add basil
  • Cook with the lid off until the sauce has reduced and lost bitterness
  • Salt and pepper cod and lay it directly into the sauce
  • Cover and let the cod cook until flakey, about eight minutes
  • Read your pasta packaging and cook for designated time
  • Remove lid, break the cod with your wooden spoon into pieces and mix into the sauce
  • Add parsley and mix well
  • Remove pasta from boiling water and add it straight into the sauce, combine well
  • Add a ladle of pasta water to thin the sauce out if it becomes too thick
  • Plate with a drizzle of good olive oil and flakey seasalt
  • Enjoy!


Back to blog