Here’s a quick and easy recipe using our delicious cod!
Brought to you by @natalialeporehagan
Ingredients:
- 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!
