Seafood Puttanesca Delight

1. Cook the Spaghetti

• Boil the Water: Fill a large pot with water, adding a pinch of salt to season it. Bring the water to a boil over high heat. This helps the spaghetti cook evenly.
• Cook the Pasta: Once the water is boiling, add the 1/2 pound spaghetti and stir occasionally to prevent it from sticking. Cook for about 12 minutes, or until the pasta is tender but firm to the bite (al dente).
• Drain and Set Aside: Drain the pasta in a colander, reserving a small cup of pasta water (about 1/2 cup) in case you need to thin the sauce later. Set the spaghetti aside.

2. Prepare the Sauce

• Heat the Olive Oil: In a large skillet, heat 2 tablespoons olive oil over medium-low heat. Wait for the oil to shimmer, which means it is hot enough for cooking but not smoking.
• Cook the Aromatics: Add the 2 tablespoons drained capers, 1 tablespoon anchovy paste, and 4 cloves garlic (peeled and thinly sliced). Stir frequently to prevent the garlic from burning. Cook for about 2 minutes until the garlic becomes soft and fragrant. The anchovy paste will melt into the oil, providing a savory depth to the sauce.
• Add Red Pepper (optional): If you like a bit of heat, sprinkle in 1 teaspoon crushed red pepper. Adjust the amount to your taste.

3. Add Tomatoes and Olives

• Prepare the Tomatoes: Open the 28-ounce can of San Marzano tomatoes. Drain about 1/2 cup of the liquid and discard it to prevent the sauce from becoming too watery.
• Crush the Tomatoes: Hold the tomatoes in your hands (be careful, they may splatter), and gently crush them, releasing their juice. Add the crushed tomatoes with the remaining juice into the skillet.
• Stir in Olives and Parsley: Add 1/2 cup sliced Kalamata olives for their briny flavor, along with 2 tablespoons minced fresh Italian parsley to add freshness. Stir everything together, and let it cook for another minute to combine the flavors.
• Season the Sauce: Taste the sauce and season it with salt and pepper as needed. If you like more tang, you can also add a splash of red wine vinegar at this stage, but this is optional.

4. Simmer and Add the Fish

• Bring Sauce to a Boil: Increase the heat slightly to bring the sauce to a gentle boil. Once it’s bubbling, reduce the heat back to a simmer. This will allow the sauce to thicken and develop a deeper flavor.
• Add the Fish: Gently add the 4 cod filets (or other mild white fish such as tilapia or halibut) into the sauce. The fish should be partially submerged in the sauce. Use a spoon to ladle sauce over the fish occasionally to help cook it evenly.
• Simmer the Fish: Let the fish simmer in the sauce for 8 to 10 minutes. The fish will cook through and begin to flake easily with a fork. If the filets are thinner, they may cook faster, so check them after about 7 minutes.
• Check Temperature: For perfectly cooked fish, insert an instant-read thermometer into the thickest part of the filet. It should read 145°F (63°C) when done. If you don’t have a thermometer, look for the fish to flake easily when pressed with a fork.

5. Serve the Dish

• Plate the Spaghetti: Take the cooked spaghetti and divide it evenly into 4 serving dishes. You can either twirl the pasta into nests or just pile it onto the plate depending on your preference.
• Top with Fish: Carefully place one fish filet on top of each portion of pasta. Spoon the flavorful sauce, tomatoes, olives, and capers generously over the fish.
• Garnish and Serve: Finish the dish by garnishing with a few fresh Italian parsley sprigs for a burst of color and freshness. Serve immediately while hot, with extra parsley or a sprinkle of Parmesan cheese if desired.

Additional Tips:

• Fish Choice: Cod is mild and flaky, but you can substitute with other white fish such as tilapia, halibut, or haddock.
• Sauce Consistency: If your sauce is too thick, you can add a bit of the reserved pasta water to loosen it up. Stir well to combine.
• Serving Suggestions: This dish pairs wonderfully with a side of garlic bread or a simple green salad to balance out the richness of the sauce.