Serves 4
Ingredients
- 12 oz. rigatoni pasta, uncooked**
- 1/4 cup olive oil
- 2 garlic cloves, thinly sliced
- 1 small vidalia onion, thinly sliced
- 1 bunch lacitano kale, thinly sliced
- 1/2 tsp. crushed red pepper
- 2 cups tomato sauce, no added sugar
- 1 lb. Alaskan Cod
- 1 tsp. rosemary
- 1 tsp. oregano
- Salt and black pepper to taste
Zesty Alaskan Cod and Rigatoni with tomato Garlic Sauce
Instructions
Cooking the pasta: Fill a large pot with water. Add a dash of salt and bring to boil on high heat. Add rigatoni and lower heat. Cook the pasta until al dente, approximately 10 minutes.
Cooking the sauce: In a large skillet, heat the olive oil until it starts to pop. Add garlic and onion and cook over medium heat until both garlic and onion are translucent (approximately 3-5 minutes). Add kale and cook uncovered for an additional 5 minutes. Add the crushed red pepper and tomato sauce and stir occasionally for 5 minutes.
Cooking the Alaskan Cod: Season the fish with rosemary and oregano and place into skillet with the sauce. Simmer for approximately 5 minutes until the fish is cooked through.
Combining ingredients: Drain the pasta and add to the skillet with the fish and the sauce and cook for 1 minute, stir to completely cover the pasta.
Recipe courtesy of Seafood Nutrition Partnership
Ingredients
- 12 oz. rigatoni pasta, uncooked**
- 1/4 cup olive oil
- 2 garlic cloves, thinly sliced
- 1 small vidalia onion, thinly sliced
- 1 bunch lacitano kale, thinly sliced
- 1/2 tsp. crushed red pepper
- 2 cups tomato sauce, no added sugar
- 1 lb. Alaskan Cod
- 1 tsp. rosemary
- 1 tsp. oregano
- Salt and black pepper to taste
Serves 4
