Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
2 anchovies in oil, drained and chopped
½ tsp red bell pepper flakes
30g pitted dry black olives, roughly torn
1 tsp nonpareille capers, drained
1 tbsp tomato purée 200g finely chopped tomatoes (from a can or carton, such as Mutti Polpa)
260g pack No.1 Icelandic Cod Loin, cut into 2 equal-sized pieces
150g wholewheat fusilli
¼ x 25g pack flat leaf parsley, roughly chopped
1. Heat the oil over a medium heat in a large, lidded sauté or frying pan. Add the garlic and fry for 1-2 minutes, until golden. Add the anchovies and fry for 1 minute, mashing them into the oil with a wooden spoon.
2. Stir in the pepper flakes, olives and capers, then fry for another minute. Stir in the tomato purée, add the chopped tomatoes and simmer gently for 2-3 minutes. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions.
3. Nestle the cod fillets into the puttanesca sauce, cover with a lid and simmer over a medium-low heat for 7-8 minutes, until the fish is opaque and cooked through. Drain the pasta and top with the sauce, cod and parsley, then finish with some freshly ground black pepper.
Cook’s tip The puttanesca sauce can be made up to 24 hours in advance – just cover and chill until needed. Reheat to a gentle simmer before adding the cod.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in December 2021.