Cod puttanesca with spinach & spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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.
