It’s Friday, i’m sure you must be happy. Today I am sharing with you a Cod and Tomato pasta. I had some Cod that I had planned to cook another way but it wasn’t tickling my fancy, so when in doubt make some pasta.
I always have anchovies, capers and garlic in my draw or fridge, I may not use capers and anchovies on a daily basis but I know they are there and they add some much flavour to a dish and tin tomatoes well that too is a staple.
I decided to use shell pasta as when the fish is cooked it breaks up and the beautiful sauce get caught in the shells and it make a lovely mouthful of pasta 🙂
I think we are going to have some sunny weather here this weekend so that will be nice, I’m sure we will go and find a field to through the ball for Lola which she loves to play.
Have a great weekend xx
Cod and Tomato Pasta
- 3 tablespoons olive oil
- 2 anchovies
- 1/2 tablespoon capers
- 1 clove of garlic chopped finely
- 1/2 tin tomatoes
- 1/2 tablespoon tomato paste
- 100 ml white wine
- chilly flakes optional
- 200 g cod roughly chopped into medium sized pieces
- handful of parsley roughly chopped
- 1/2 lemon
- 160 g - 200g shell pasta depending how hungry you are
- salt and pepper
- Bring a pot of salty water to the boil.
- In a medium - large pan place the olive oil, caper, garlic and anchovies and cook on a medium temperature for about 5 minutes until the anchovies have dissolved.
- Add the white wine and simmer until half of it has evaporated.
- Add the tomatoes, braking them up before you place them in the pan (add half of the tomato juice too). Add the tomato paste, a pinch of oregano and chilli flakes to your taste and season with salt and pepper.
- Add the pasta to the salted water and cook for a minute less that stated.
- Once the tomato sauce has started to thicken add the fish and cook, it should break up into small pieces when cooked, check the seasoning and if needed add some of the pasta water to loosen it up.
- Drain the pasta (keep a tiny bit of the water incase you need to add some more to the sauce) and add to the sauce, finish the cooking in the pan, add half of the parsley and squeeze over some lemon juice.
- Plate up, sprinkle over the remaining parsley and another squees of lemon.