Cod puttanesca with spinach and spaghetti

• wholegrain spaghetti↗100g g
• large onion↗1

  sliced

• rapeseed oil↗1 tbsp tbsp
• red chili↗1

  seedless, sliced

• garlic cloves↗2

  minced

• cherry tomatoes↗200g g

  halved

• apple cider vinegar↗1 tsp tsp
• capers↗2 tsp tsp
• Kalamata olives5

  halved

• smoked paprika↗½ tsp tsp
• skinless cod fillet↗2

  or fillet

• spinach leaves↗160g g
• chopped parsley↗small handful

  for serving

Step-by-step instructions

1. 1

   Boil the spaghetti for 10 minutes until al dente, adding the spinach during the last 2 minutes. Meanwhile, sauté the onion in oil in a large non‑stick pan with a lid until it becomes soft and golden. Add the chili and garlic, then add the tomatoes.

2. 2

   Add the vinegar, capers, olives and paprika, pouring in a ladle of pasta water. Place the skinless cod fillets on top, cover the pan with a lid and cook for 5‑7 minutes until the fish flakes. Drain the pasta and spinach, place them on plates, then top with the fish and sauce. Sprinkle with chopped parsley before serving.