Tuck into a healthy seafood pasta dish in under half an hour. We’ve combined spaghetti with low-fat, high-protein white fish and an easy puttanesca sauce
Prep:10 mins
Serves 2
100g wholemeal spaghetti1 large onion, sliced1 tbsp rapeseed oil1 red chilli, deseeded and sliced2 garlic cloves, chopped200g cherry tomatoes, halved1 tsp cider vinegar2 tsp capers5 Kalamata olives, halved½ tsp smoked paprika2 skinless cod fillet or loins160g spinach leavessmall handful chopped parsley, to serve
STEP 1Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.STEP 2Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.
