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A plate of spaghetti topped with a tomato sauce and cod

Cod puttanesca with spinach & spaghetti

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A star rating of 4.2 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Tuck into a healthy seafood pasta dish in under half an hour. We've combined spaghetti with low-fat, high-protein white fish and an easy puttanesca sauce

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal443
low infat10g
saturates1g
carbs45g
sugars11g
fibre11g
protein36g
salt0.9g
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Ingredients

  • 100g wholemeal spaghetti
  • 1 large onion , sliced
  • 1 tbsp rapeseed oil
  • 1 red chilli , deseeded and sliced
  • 2 garlic cloves , chopped
  • 200g cherry tomatoes , halved
  • 1 tsp cider vinegar
  • 2 tsp capers
  • 5 Kalamata olives , halved
  • ½ tsp smoked paprika
  • 2 skinless cod fillet or loins
  • 160g spinach leaves
  • small handful chopped parsley , to serve

Method

  • STEP 1

    Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.

  • STEP 2

    Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.

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Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

A star rating of 4.2 out of 5.14 ratings
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