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Lunch / Dinner

Cod Puttanesca

Puttanesca is said to have been named for the spicy “working ladies” of Naples. This potent sauce packs a spicy-salty punch of garlic, capers, olives, anchovy paste, and pepper flakes. Adding cod is a great low-calorie way to get more protein in this dish, plus it’s an excellent source of vitamin B12, and a good source of niacin, vitamin B6, and omega-3 fatty acids.


4 servings

Total Time

30 minutes

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Test Kitchen Tip

San Marzano tomatoes are best for this recipe. They’re the most famous plum tomato from Italy, and are known for their sweet flavor, low seed count, and low acidity. If you’re having trouble finding them, try an Italian grocery store or specialty market.


Cook linguine in a pot of boiling salted water according to package directions. Reserve ½ cup pasta water, then drain linguine.

Heat oil in a sauté pan over medium-high. Add garlic, tomato paste, anchovy paste, pepper flakes, and oregano; cook until fragrant, 30 seconds.

Add tomatoes, olives, capers, vinegar, and reserved pasta water; simmer over medium heat until slightly reduced, 15 minutes.

Stir in cod and cook until firm, 34 minutes. Stir in parsley and season sauce with salt. Serve puttanesca over linguine with Parmesan.

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