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Suzanne Call
Penne puttanesca with broccoli and cod
Try your pasta with fish: delicious with penne, broccoli, cod, anchovies, capers, black olives and tomato sauce.
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Ingredients
Directions
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Cook the penne al dente according to the instructions on the package and pour off. Meanwhile, chop the onion and finely chop the garlic.
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Divide the broccoli into small florets. Peel the stem and cut into slices. Cook the broccoli with the pasta for the last 3 minutes.
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Heat the oil in a frying pan. Add the onion, garlic and anchovies with the oil from the can and fruit for 5 minutes.
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Add the tomato paste, tomato pulp, capers and olives and let the sauce simmer for 5 minutes.
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In the meantime, heat the rest of the oil in a frying pan with non-stick coating. Dab the codfish dry and sprinkle with pepper and salt.
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Fry the cod on medium heat in 6 min. Brown and done. Turn halfway.
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Mix the pasta and broccoli through the tomato sauce and spread over 4 (deep) plates. Place a piece of cod on each plate.
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Nutrition
660Calories
Sodium0% DV1.280mg
Fat40% DV26g
Protein72% DV36g
Carbs22% DV65g
Fiber40% DV10g
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