dinner · american
Classic Neapolitan Spaghetti alla Puttanesca with Seared Flaked Cod
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Instructions
1
Bring a large pot of salted water to a rolling boil over high heat on the back burner.
2
Heat two tablespoons olive oil in a 12-inch heavy skillet over medium heat until shimmering.
3
While pan warms, thinly slice garlic, finely chop anchovy fillets, and halve pitted kalamata olives on a cutting board.
4
Add sliced garlic, chopped anchovies, and crushed red pepper flakes to skillet, cooking 2 minutes until anchovies dissolve into oil.
5
Stir drained capers, halved kalamata olives, canned crushed tomatoes, and half the salt into the fragrant oil.
6
Simmer tomato sauce uncovered over medium-low heat for 10 minutes until flavors meld, deepen, and sauce thickens slightly.
7
Drop spaghetti into boiling water, stirring occasionally to prevent sticking, and cook 9 minutes until al dente.
8
Pat cod fillets dry with paper towels, season lightly with remaining salt, and nestle gently into simmering puttanesca sauce.
9
Cover skillet with lid and gently poach cod in sauce for 6 minutes until fish turns opaque and flakes easily.
10
Remove lid, use fish spatula to break cod into large tender flakes, then transfer flaked fish to a clean plate.
11
While cod rests, finely chop fresh parsley on cutting board, and reserve half a cup of starchy pasta water.
12
Drain cooked spaghetti in a colander, tossing pasta directly into bubbling skillet sauce with reserved water and chopped parsley.
13
Fold tender flaked cod back into sauced spaghetti, gently tossing over low heat for 1 minute before dividing between bowls.
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