Spicy Tomato Spaghetti with Cod
Ingredients
- 16 ounces cherry tomatoes, diced or halved
- 2 tbsp tomato paste
- 1 cup reserved pasta water
- 2 red chilli, fresh or dried
- 1 tbsp calabrian chili paste
- salt, to taste
- black pepper, to taste
- 2 tbsp extra virgin olive oil plus more for finishing
- 3-4 tbsp capers feel free to add more or less according to to your preference
- 4 large garlic cloves, thinly sliced
- large handful of fresh basil
- 2 Skinless wild caught Cod Fillets, cut into cubes
- 9 ounces spaghetti
- 2 anchovy fillet optional
Instructions
- In a large pan over medium heat, sauté sliced garlic, anchovy, red chili with 2 Tbsp. of olive oil for 1-2 minutes. Add capers and stir. Then add tomatoes, tomato paste and salt. Lower the heat and cook uncovered over low heat for about 15 minutes.
- Cook the pasta in salted boiling water until al dente.
- Add 1/2 cup of pasta water and the cubed cod into the sauce and season with salt and black pepper. Put the cod fillets on top, then cover the pan and cook for 4-5 mins until the fish just flakes. Add the Al Dente pasta , fresh basil and gently stir to coat pasta evenly. Cook the pasta in the sauce for another 1-2 minutes. Feel free to add additional pasta water, if needed. Make sure to taste and adjust seasoning to your liking.
- Serve the pasta with a drizzle of good quality olive oil, chili flakes and more fresh basil. Enjoy!