Chickpea pasta with cod pizzaiola

Ingredients

For 1 serving

• Chickpea pasta70 g
• Cod130 g
• Cherry tomatoes120 g
• Black olives10 g
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

Contains: fish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the cherry tomatoes and quarter them; rinse the capers; remove any bones from the cod and cut it into roughly 3 cm chunks.
3. Heat the olive oil in a frying pan over medium heat with the crushed garlic for a minute, add the tomatoes, black olives, capers and dried oregano with a pinch of salt and cook for 5 minutes, until the tomatoes break down.
4. Lay the cod in the sauce, cover and cook over medium-low heat for 4 minutes without stirring, until the fish is white and opaque; remove the garlic.
5. Meanwhile add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente; drain gently.
6. Add the pasta to the sauce and stir gently so the fish doesn't break up.