Chicken & Kale Alfredo Fusilli with Sage Chestnut Crumb
Feeds: 4
20 minutes
Gigli
Goan Cod and Cherry Tomato Gigli
Cherry tomatoes burst down into the Goan sauce, then the cod poaches gently on top so it stays in flakes. Lime and coriander at the end keep it bright.
Imogen Royall
Feeds: 4
20 minutes
Ingredients
- 300g gigli pasta
-
1 tbsp olive oil
-
3 garlic cloves, finely sliced
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20g ginger, finely grated
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250g cherry tomatoes
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350g Goan curry sauce
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4 cod fillets (approximately 500g total)
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100g baby spinach
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1 lime, juiced
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15g coriander, roughly chopped
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Chilli oil, optional to serve
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Sea salt and black pepper
Gigli
From: £4.95
Method
1
Cook the gigli in a large pan of salted boiling water until al dente, reserving a mug of pasta cooking water before draining.
2
Meanwhile, heat the olive oil in a large sauté pan over a medium heat. Add the garlic and ginger and cook for 1–2 minutes until fragrant.
3
Add the cherry tomatoes and cook for 4–5 minutes until they begin to soften and burst.
4
Pour in the Goan curry sauce and bring to a gentle simmer. Nestle the cod fillets into the sauce, cover with a lid and cook for 5–8 minutes, depending on their thickness, until the fish is just cooked through and starts to flake easily.
5
Carefully lift the cod fillets from the pan and transfer to a plate.
6
Add the cooked gigli, spinach and a splash of the reserved pasta water to the sauce. Toss until the spinach has wilted and the pasta is coated in the sauce. Stir through the lime juice and most of the coriander.
7
Divide the pasta between bowls and top each with a cod fillet. Spoon over any remaining sauce from the pan, then finish with the remaining coriander, a drizzle of chilli oil and a generous grinding of black pepper.
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