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

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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