Spaghetti aglio e olio with fish

Ingredients for 2 servings:

• 20 g tomato(s), dried
• 1 chili pepper(s), red
• 2 cloves garlic
• 3 stalks of parsley
• 5 tbsp olive oil
• some salt
• 200g spaghetti
• 200 g cod fillet(s) (ready to cook)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil plenty of water for the pasta. Finely dice the sun-dried tomatoes. Finely chop the chili pepper. Peel and chop the garlic cloves. Chop the parsley. Heat 2 tablespoons of olive oil in a non-stick pan. Season the cod fillet all over with a little salt and fry in the pan over medium heat for 2 minutes on each side. Remove the fish from the pan and wipe the pan with kitchen paper. Heat 3 tablespoons of olive oil in the pan and sauté the garlic and chili over medium heat for 2 minutes. Add salt to the boiling pasta water, then cook the spaghetti and sun-dried tomatoes until al dente. Tear the cod into large pieces. Drain the pasta and tomatoes, reserving 100 ml of the pasta cooking water. Combine the spaghetti, pasta cooking water, fish, and half of the parsley in the pan with the chili-garlic oil and bring back to a boil briefly. Sprinkle with the remaining parsley and serve.