Spicy Wild Alaska Pollock with Pasta
Tender spaghetti noodles topped with a simple tomato sauce, loaded with Pollock Redi Cuts for a protein-filled dish. For a gluten free meal, simply sub with your favorite gluten free pasta.
How long will this recipe stay good?
Typically, we recommend saving leftovers for about 3-5 days when stored in an airtight container in the fridge. If you’re using this recipe to meal prep, simply store the sauce in a freezer-safe container, or Ziploc Gallon Freezer Bag (#1979), and reheat when you’re ready to eat.
Looking for more seafood dishes?
Tender spaghetti noodles topped with a simple tomato sauce, loaded with Pollock Redi Cuts for a protein filled dish.
Spicy Wild Alaska Pollock with Pasta
Ingredients:
- 12 oz. Barilla Spaghetti Noodles (#1331)
- 3 Tbsp BBF Avocado Oil (#3516)
- 2 tsp Kirkland Minced Garlic (#1289)
- 28 oz. can diced tomatoes
- Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
- 2 pinches crushed red pepper flakes
- 1/3 cup kalamata olives, chopped
- 8 oz. Trident Alaskan Pollock Redi Cuts (#2259)
- Kraft Parmesan Cheese (#1683)
Instructions:
- First, bring a pot of salted water to a boil. Cook the noodles until at dente, then drain.
- Meanwhile, heat oil in a skillet and saute garlic. Then, add diced tomatoes, salt, pepper, red pepper flakes, and olives. Simmer for about 10-15 minutes, or until the liquid is reduced.
- Now, add the redi cuts and cook until heated through, approximately 35 minutes.
- Divide the pasta between 4 plates, topping with the pollock mixutre. Garnish with parmesan cheese.
Adapted from: https://www.tridentseafoods.com/browse/recipes/spicy-wild-alaska-pollock-with-pasta/
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