This spinach and cod pasta is all flavour and a great alternative to meat based tomato sauces. With just a handful of ingredients you get a deep depth of flavour when they all come together. You can also get this on the table quick and makes it perfect for a weeknight meal. Hope you give this a go! Enjoy!
SPINACH AND COD SPAGHETTI
Recipe by Mark Calaminici | Food Loves Company
4tbs. Extra virgin olive oil
1/2 small yellow onion, finely chopped
1-2 garlic cloves, sliced of finely chopped
1-2 tbsp. Bomba calabrese (substitute chili paste or flakes)
150g fresh or frozen spinach, finely chopped
Salt, to taste
Freshly cracked pepper, to taste
680ml passata, strained tomatoes
Basil (fresh), to taste, torn
400g fresh or frozen wild cod loins
1. In a pan on medium-high heat, add extra virgin olive oil, onions and cook until onions have softened. Add bomba Calabrese sauce and garlic. Cook until garlic is softened and fragrant. Add spinach and season with salt and freshly cracked pepper. Sauté until spinach has wilted. Add the jar of passata and basil. Fill the jar half way up with water, give a shake and add that as well. If you have time, let the same simmer for 30-60 min. If not, let simmer for a few minutes.
2. Pat dry the cod loins and season both sides with salt and freshly cracked pepper. Add cod loins to the sauce and let cook (poach) about 7 minutes total, flipping halfway through cooking. You can do this at the time you get the pasta cooking.
3. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
4. Add pasta to the sauce with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Enjoy!