- 1/4 cup olive oil
- 2 cloves garlic, minced
- 3 cups canned crushed tomatoes in thick puree
- 1 large tomato, peeled and chopped
- 1 3/4 teaspoons salt
- 1/2 teaspoon dried red-pepper flakes
- 1 (1 pound) fillet cod, cut into 1-inch chunks
- 3 tablespoons chopped fresh parsley
- 1 pound penne
- In a large saucepan, heat the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the canned tomatoes, fresh tomato, salt, and red-pepper flakes and bring to a simmer. Simmer the sauce until thick, about 30 minutes.
- Add the cod and 2 tablespoons of the parsley to the sauce. Bring back to a simmer and continue simmering until the fish is just done, 1 to 2 minutes. Break the fish into small pieces with a spoon.
- Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain. Toss with the sauce. Top the pasta with the remaining tablespoon parsley.