Herbed Tomato-Cod Pasta
adapted from Baked Tarragon Cod from Horatio Street Association Cookbook, Greenwich Village, New York City 1986 (unnamed contributor)
Ingredients
- 3 big tomatoes, chopped about 3 cups
- 3 cloves garlic, minced
- 1 onion, diced
- ¾ lb cod filets
- 1-2 tablespoons minced tarragon
- ½ teaspoon paprika
- 1 tablespoon herbs d’province
- handful pineapple sage, chopped
- salt
- freshly ground black pepper
- 16 oz bucatini cooked to package directions
Instructions
- Sauté the onion, garlic and tomato until fragrant and the tomatoes release their juices. Add the cod and spices. Sauté until the mixture reduces and the cod is fully cooked and flaked, about 10 minutes.
- Toss with hot pasta and serve.