Pappardelle With Alaskan Cod, Olives, Capers and Grape Tomatoes

By Chef Laura Published: August 21, 2013

• Yield: 4 generous servings (4 Servings)
• Prep: 15 mins
• Cook: 8 mins
• Ready In: 23 mins

Delicious, Fast and Great for the Body (and Soul!)

Ingredients

• 1 T Extra virgin olive oil
• 1 pound Alaskan True Cod
• 2 oz Pinot Grigio
• 1/2 cup Italian flat leaf parsley Chopped
• 1/2 t or to taste Red pepper flakes
• 3/4 cup Kalamata Olives sliced in half
• 1/4 cup Capers drained
• 6 cloves Garlic minced
• to taste sea salt
• 8 oz, dry pappardelle cooked

Instructions

1. Heat a large sauté pan over medium-high heat. When hot, add oil. When oil shimmers, place cod in pan. Season lightly with kosher salt. Cook, turning once, until barely opaque, about 3 minutes per side. Remove from pan and set aside; keep warm.
   
2. Deglaze pan with white wine and reduce au sec. Add parsley and crushed red pepper to same pan; sauté 1 minute.
   
3. Add tomatoes, capers, olives, and garlic; sauté until tomatoes are soft and begin to release their juice.
   
4. Season sauce with salt and pepper; return cod to pan and simmer gently 2 minutes. Serve over pappardelle.
   

• Cuisine: Italian
• Course: Entrée
• Skill Level: Easy