Arrabbiata Poached Cod
with Rigatoni, Heirloom Tomatoes & Olives
- Wheat
- Fish
In this Italian-inspired dish, Icelandic cod fillets are poached in a spicy arrabbiata sauce and served on a bed of rigatoni pasta. Heirloom grape tomatoes, crushed tomatoes, basil, and green olives lend layers of flavor to the classic sauce, which gets its signature kick from plenty of chili flakes.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
1 unit
Tomato Paste
4 ounce
Heirloom Grape Tomatoes
1 unit
Crushed Tomatoes
1 unit
Lemon
10 ounce
Icelandic Cod
(Contains: Fish)
1 teaspoon
Chili Flakes
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Green Olives
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Once boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.
- While pasta cooks, wash and dry produce.
- Roughly chop olives. Quarter lemon. Finely chop parsley.
-
Pat cod* dry with paper towels; season all over with garlic powder, salt, and pepper.
-
Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomato paste and cook, stirring, until darkened in color, 15-30 seconds.
-
Stir in crushed tomatoes, grape tomatoes, olives, stock concentrate, basil paste, 1 tsp sugar (2 tsp for 4 servings), a squeeze of lemon juice, a big pinch of chili flakes, a big pinch of salt, and pepper; cook, stirring, until simmering, 3 minutes.
-
Nestle cod into sauce and cover pan; reduce heat to medium and cook, gently stirring occasionally, until cod is cooked through, 4-6 minutes.
-
Remove cod from pan with sauce. Add drained pasta to sauce and toss until fully coated. (If sauce seems too thick, add splashes of reserved pasta cooking water.) Taste and season with salt and pepper.
-
Divide rigatoni between shallow bowls. Top with poached cod, a drizzle of olive oil, parsley, and more chili flakes if desired. Serve with remaining lemon wedges on the side.
