Cod puttanesca with spinach & spaghetti

3 of 5-a-day diet fibre folate health healthy healthy diet plan iron vitamin c

N/A

Source

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

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.

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.