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Source: Food and Wine Quick from Scratch

Penne Arrabbiata with Flaked Cod
Arrabbiata means angry and is often used to describe a spicy tomato sauce. Cook the cod directly in the sauce and then break it into flakes. If you prefer, you can use another fish with large flakes, such as orange roughy or haddock, instead of the cod.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 33 minutes
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1/4 cup olive oil
2 garlic cloves, minced
3 cups canned crushed tomatoes in thick puree, (one 28-ounce can)
1 tomato, peeled and chopped
1 3/4 teaspoons salt
1/2 teaspoon dried red pepper flakes
1 pound cod fillets, cut into 1-inch chunks
3 tablespoons fresh parsley, chopped
1 pound penne




In a large saucepan, heat the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the canned tomatoes, fresh tomato, salt, and red-pepper flakes and bring to a simmer. Simmer the sauce until thick, about 30 minutes.

Add the cod and 2 tablespoons of the parsley to the sauce. Bring back to a simmer and continue simmering until the fish is just done, 1 to 2 minutes. Break the fish into small pieces with a spoon.

Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain. Toss with the sauce. Top the pasta with the remaining tablespoon parsley.


Wine Recommendation: The adage is white wine with fish, but the tomatoes in this sauce call for a red instead. Try a sprightly Lago di Caldero or an easier-to-find Valpolicella.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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