Spaghetti with cod, olive oil and sun-dried tomatoes
Photo: Øystein Klakegg
LESS THAN 20 MIN EASY
This simple spaghetti dish with both fresh and sun-dried tomatoes gives a real taste of Italy.
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Ingredients
servings
    • 560 g cod, diced
    • 400 g spaghetti
    • onion, sliced
    • cloves garlic, sliced thinly
    • sun-dried tomatoes, chopped
    • Half a red chilli, cut into rings
    • 8 tbsp olive oil
    • tomatoes, diced
    • 1 tsp salt
  • To serve
    • bunch flat-leaf parsley
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Procedure

  1. Boil the spaghetti, following the pack instructions.
  2. Heat the olive oil in a pan and add the onion, garlic, sun-dried tomatoes and chilli. Fry gently over a medium heat for 4 minutes.
  3. Add the tomatoes and continue to fry for a further 4 minutes. Season with salt.
  4. Add the diced cod and leave to simmer for 4 minutes.
  5. Serve topped with fresh flat-leaf parsley.