Spaghetti Aglio E Olio with Fish

Summary

Ingredients

• 20 g tomato (s), dried
• 1 chilli pepper (s), red
• 2 cloves garlic
• 3 stalks parsley
• 5 tablespoon olive oil
• a bit salt
• 200 g spahetti
• 200 g cod fillet (s), (ready to cook)

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Instructions

1. Add plenty of water for the pasta.
2. Finely dice the dried tomatoes. Finely chop the chilli pepper. Peel and chop garlic cloves. Also chop the parsley.
3. Heat 2 tablespoons of olive oil in a non-stick pan. Season the cod fillet all over with a little salt and fry in the pan over medium heat for 2 minutes on each side. Remove the fish from the pan and wipe the pan with kitchen paper.
4. Heat 3 tablespoons of olive oil in the pan and sauté the garlic and chilli over a medium heat for 2 minutes.
5. Salt the boiling pasta water and cook the spaghetti and sun-dried tomatoes in it until al dente. Pluck the cod into large pieces.
6. Drain the pasta and tomatoes, collecting 100 ml of pasta cooking water. Mix the spaghetti, pasta cooking water, fish and half of the parsley in the pan with the chili-garlic oil and bring to the boil briefly. Serve sprinkled with the remaining parsley.