Featured Recipe
Cod Spaghettinis Green Beans
By Kate
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Spaghettinis with chunks of cod and crisp green beans. Onion and garlic softened in oil first, tomato paste stirred in briefly. Cod cooked with diced fresh tomatoes, Kalamata olives, water, paprika, and chili flakes until just done. Pasta and beans tossed into sauce, warmed through, sprinkled with chopped flat-leaf parsley and drizzled with olive oil. No dairy, nuts, or eggs. Simple, vibrant, and lightly spiced.
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Prep:
20 min
Cook:
20 min
Total:
40 min
Serves:
4 servings
dinner
healthy
seafood
mediterranean
pasta
Introduction
Spaghettinis teamed with green beans and fresh cod. No cream, no cheese, just the bare essentials. Garlic and onion softened slowly in good olive oil, then a hit of tomato paste to thicken the base. The cod cubes go in with juicy tomatoes and meaty Kalamata olives, spiced gently with paprika and chili flakes. Simmer until the fish just flakes. The pasta and beans come last, tossed and warmed through. Herbs and olive oil drizzle at the end. Clean, straightforward seafood meal, mediterranean-inspired, light yet filling. No fuss, no dairy, no nuts, no eggs. Just layering flavors and textures. Bright, slurpy, peppered with salty olives and fresh parsley.
Ingredients
About the ingredients
Reduced spaghettinis quantity slightly to balance pasta with sauce. Green beans trimmed for tenderness but cut short for bite. Onion and garlic the flavor base, minced finely for quick cooking. Olive oil is essential here, enough to soften vegetables and carry tomato paste flavor. Used sweet paprika over smoked. Kalamata olives sliced, not crushed, to add texture pockets. Fresh tomatoes diced, not pureed, offering chunks in sauce. Water added to loosen sauce but not too much to dilute flavors. Parsley chopped but added at end keeps freshness. Measurements adjusted by approximately 30 percent from original to yield balanced portioning for sauce and pasta.
Method
Technique Tips
Pasta and beans cooked in same pot to save time, maintaining al dente bite. Onion and garlic softened over medium heat to avoid browning for mellow flavor. Tomato paste added and cooked briefly to develop taste but avoid bitterness. Fish and vegetables added then covered to simmer gently, ensuring even cooking without breaking fish apart. Timing adjusted slightly to 7-9 minutes for cod doneness. Pasta and beans folded in last, warming through without further cooking, preserving texture. Stirring gentle to keep fish chunks intact. Seasoning adjusted at end to taste since olives add salt. Parsley and olive oil finishing touches added right before serving to keep bright notes alive.
Chef's Notes
- 💡 Timing is crucial with pasta and beans. Keep them firm but tender. Use a timer. Drain immediately. Combine with sauce at just the right moment.
- 💡 Use fresh fish. Quality cod matters. Frozen works, but fresh has better flavor. Check for skinless fillets, no bones to worry about. Save time in prep.
- 💡 Seasoning will make or break this dish. Adjust salt after tasting. Olives add brininess. Taste as you cook. Balance spice levels. Adjust according to preference.
- 💡 Pasta and green beans cook well together. One pot saves time, foolproof method ensures beans stay crisp, not mushy. Add them at the right moment, they complement each other.
- 💡 Garnish at the end. Fresh parsley brings brightness. Olive oil drizzle adds richness. Don't skip it. These enhance flavors. Small touches elevate the whole dish.
Kitchen Wisdom
How do I know when the cod is done?
Cod should flake easily but remain moist. Cook 7-9 minutes, covered. Check doneness without breaking apart.
Can I use different pasta shapes?
Yes, but cook times vary. Adjust for larger types like penne. Keep in mind water amount. Don't overcook.
What if I don't have green beans?
Substitute with zucchini or snap peas. Adjust cooking time. Keep crunch in mind. Don't over-simmer.
How should I store leftovers?
Refrigerate promptly. Use sealed containers. Enjoy within two days. Reheat gently as pasta may soften further.
