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Spicy Wild Alaskan Pollock with Pasta

Fast, delicious and loaded with both protein and fiber, here’s a great weeknight Alaskan Pollock pasta dish, perfect for a family dinner. Use either a can of diced tomatoes, or a can of whole tomatoes broken up in the skillet. You can also sub in whole grain or gluten free pasta for the dried semolina spaghetti. Mangia!

Ingredients

12  oz Spaghetti Noodles
3  Tablespoon Extra Virgin Olive Oil
2   Garlic Cloves (peeled and smashed)
1  28 oz can Diced Tomatoes
   Salt & Ground Black Pepper (to taste)
2  Pinches Crushed Red Pepper Flakes
1/3  Cup Kalamata Olives (chopped)
   Parmesan Cheese (Grated)
   Fresh Basil Leaves
8  Ounce Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts 1 lb

Directions

(For best results prepare using frozen fillets)

Cook pasta until al dente. Drain well and keep warm.

At the same time: heat olive oil in a large skillet over medium-high heat. Add garlic and cook until golden.

Carefully (to avoid splattering) add diced tomatoes to skillet. Add salt, black pepper, red pepper flakes and olives; simmer until reduced and flavorful, about 10-15 minutes.

Stir in Skillet Cuts and heat until cooked through, stirring a few times, about 3-5 minutes.

Divide pasta between serving dishes. Top with sauce, sprinkle with Parmesan and top with torn basil pieces and serve.