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.
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