Pasta with Cod, Tomatoes and Olives

This incredible cod pasta recipe features delicate angel hair pasta and codfish in a bold bruschetta and olive sauce with briny capers and fresh dill.

INGREDIENTS

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1 pound cod, cut into 1” pieces
• ¼ cup dry white wine
• 1 (9.88-ounce) jar DeLallo Italian Tomato Bruschetta
• 1 (16-ounce) package DeLallo Capellini
• 1 (4-ounce) jar DeLallo Nonpareil Capers
• 1 (5.3-ounce) jar DeLallo Pitted Castelvetrano Olives, drained and halved
• 1 pkg. DeLallo Jumbo Seasoned Pitted Calamata Olives, drained and halved
• 2 tablespoons chopped fresh dill
• Salt and pepper to taste

DIRECTIONS

1. Heat oil a large skillet over medium heat. Add garlic and sauté for 2 minutes.
2. Add cod to the pan and stir gently until browned. Try not to break it up.
3. Increase the heat to high, then add the wine. Cook until the wine is nearly evaporated, about 4 minutes. Reduce heat and stir in the bruschetta. Simmer for 10 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain.
5. Add caper, olives and dill to the fish and bruschetta mixture and cook for another 2 minutes to marry flavors. Season with salt and pepper to taste. Turn off the heat and stir in the hot pasta. Serve immediately.