Cod Puttanesca

Makes 4 servings (5 cups sauce) Total time: 30 minutes

COOK:

8

HEAT:

2 2 1 1 1/2

ADD:

1

1/4 2 1

can whole tomatoes

(28 oz.), such as San Marzano, chopped cup slivered kalamata olives Tbsp. capers

Tbsp. balsamic vinegar

STIR IN:

1 1/4 oz. linguine

Tbsp. olive oil

Tbsp. minced fresh garlic Tbsp. tomato paste tsp. anchovy paste tsp. each red pepper flakes and dried oregano lb. cod fillets, cubed cup chopped fresh parsley Salt to taste

Grated Parmesan

Cook linguine in a pot of boiling salted water according to package directions. Reserve 1/2 cup pasta water, then drain linguine.

Heat oil in a sauté pan over medium-high. Add garlic, tomato paste, anchovy paste, pepper flakes, and oregano; cook until fragrant, 30 seconds.

Add tomatoes, olives, capers, vinegar, and reserved pasta water; simmer over medium heat until slightly reduced, 15 minutes.

Stir in cod and cook until firm, 3–4 minutes. Stir in parsley and season sauce with salt. Serve puttanesca over linguine with Parmesan.

Per serving: 457 cal; 12g total fat (1g sat); 53mg chol; 932mg sodium; 55g carb (4g fiber, 8g total sugars); 31g protein