Cod puttanesca with spinach & spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 100g wholemeal spaghetti
- 1 large onionsliced
- 1 tbsp rapeseed oil
- 1 red chillideseeded and sliced
- 2 garlic cloveschopped
- 200g cherry tomatoeshalved
- 1 tsp cider vinegar
- 2 tsp capers
- 5 Kalamata oliveshalved
- ½ tsp smoked paprika
- 2 skinless cod filletor loins
- 160g spinach leaves
- small handful chopped parsleyto serve
Nutrition: per serving
- kcal443low
- fat10glow
- saturates1g
- carbs45g
- sugars11g
- fibre11g
- protein36g
- salt0.9g
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.
