Mediterranean Veg Casarecce Pasta and Cod, from Wholefood Warrior

INGREDIENTS:

• 1 shallot or small onion, finely chopped
• 1 stick of celery, finely chopped
• 2 cloves of garlic, finely chopped
• 1 courgette, diced
• 1 orange or red pepper, roughly chopped
• leaves from a sprig of rosemary, finely chopped
• 1 teaspoon of fresh thyme leaves
• 1 bay leaf
• 500g passata
• 180g Casarecce pasta
• 100g pitted Kalamata olives
• 2 cod fillets
• Sea salt and black pepper to season
• Rapeseed oil for cooking

METHOD:

1. Put a saucepan on a medium heat.
2. Add a splash of rapeseed oil, the finely chopped onion and celery and sauté gently for around 5 minutes until both have softened.
3. Add the herbs, courgette and pepper, season well with sea salt and black pepper and cook for a minute or so.
4. Pour in the passata, season again with sea salt and black pepper and let it simmer on a low heat for 20 minutes until thickened.
5. While the sauce is cooking, bring a large pan of water to boil. Add a good pinch of salt to the water and cook the pasta according to packet instructions.
6. Drain, reserving a splash of the cooking liquid.
7. Mix the pasta in with the sauce, tip in the olives and add a splash of the pasta water if it’s looking too thick.
8. Put a frying pan on a medium-high heat and add a splash of rapeseed oil.
9. Pan-fry the fish, season with sea salt and black pepper and add some butter at the very end if desired. The butter is optional but it’ll make the fish taste more delicious.
10. Divide the pasta between two bowls, top with the fish and serve immediately.