Cod with Fettuccine Puttanesca

flaky seared cod, spicy tomato-olive sauce, fettuccine, basil

1709 Recipe

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 750 | Category: Pescatarian | Allergens: Contains Wheat (Fettuccine) + Fish (Cod). Processed in a facility that handles milk, eggs, soy, fish, shellfish + wheat. | Excellent Source of: Fiber, Iron, Protein, Vitamin C | Good Source of: Potassium, Vitamin A


  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Medium Bowl
  • - Tongs
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cod
  • - Cooked Fettuccine
  • - Crushed Red Pepper
  • - Crushed Tomatoes
  • - Dried Oregano
  • - Fresh Basil
  • - Kalamata Olives
  • - Minced Garlic
  • - Tomato Paste

Wine Pairings by @grapefriend

Douse the heat of the red pepper with a vibrant, citrusy Vermentino.

Beer Pairings

An Amber Ale is a great choice; the hoppy flavors cut through the acidity of the spicy tomato sauce.

TK Table Talk:

Do you like haunted houses or scary rides?

What To Do:

1. Cod may arrive slightly frozen. Thaw as needed.

Cod with Fettuccine Puttanesca - Step 1

2. Prep Ingredients: Chop olives. Set aside a few basil leaves for garnish. Chop remaining basil.

Cod with Fettuccine Puttanesca - Step 2

3. Start Sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and ONLY ¼ teaspoon crushed red pepper. Stir in crushed tomatoes, tomato paste, oregano, 2 tablespoons water and ½ teaspoon salt. Simmer 10 minutes or until sauce is thickened.

Cod with Fettuccine Puttanesca - Step 3

4. While Sauce Simmers, Cook Fish: Rub cod with 2 teaspoons oil. Sprinkle with ¼ teaspoon each salt and pepper. Heat a large nonstick skillet over medium-high heat. Add cod and cook 3 minutes on each side or until fish flakes with a fork.

Cod with Fettuccine Puttanesca - Step 4

5. Finish Pasta: Add chopped basil, chopped olives and fettuccine to sauce, tossing to coat well.

To Serve: Divide pasta evenly between 2 serving plates or bowls. Top with cod and garnish with basil leaves.

Pro Tip:

Keep a lid close by to act as a splatter screen if the tomato sauce starts to spit.

Spice it Up!: Use more of the crushed red pepper if you want a spicier sauce.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.