There’s something so cozy about pasta simmered in a homemade tomato sauce, especially when it’s got tender, flaky cod tucked into every bite. This Tomato Cod Pasta is my way of bringing a little taste of Southern Italy to a weekday dinner table, using ingredients most of us already have on hand. It’s unfussy, full of flavor, and ready in about 40 minutes.
I first had a dish like this in a tiny seaside town during a trip to Italy’s Puglia region—simple paccheri pasta tossed with fresh fish in a rich tomato sauce. I came home dreaming of it. While gurnard isn’t something I can easily grab at my local fish market, cod works beautifully as a substitute. And instead of paccheri, I usually reach for rigatoni or penne—whatever’s sitting in my pantry.
What Makes This Pasta Worth Making
This dish hits that perfect balance of being light and filling. The cod soaks up all that tomato and garlic flavor while staying delicate and juicy. And the best part? You only need one pan for the sauce and another for the pasta. Easy cleanup, big payoff.
What I really love is how flexible it is. Sometimes I use only canned tomatoes if I don’t have fresh ones lying around. Other times I’ll throw in a few extra chili flakes if I want that subtle heat to pop a little more. It’s the kind of pasta you can whip up without overthinking, but still feels special enough for a weekend dinner.
Let’s Talk Ingredients (And Easy Swaps)
- Cod: I usually buy fresh Atlantic cod, but any firm white fish will do. Halibut, haddock, or even barramundi if that’s what you’ve got. I’ve even made this with frozen cod (thawed and patted dry), and it turned out just fine.
- Diced Tomatoes: Go with a can of good-quality diced tomatoes with juice. If you’ve got San Marzano, even better. I use a 28-ounce can and call it a day.
- Cherry or Grape Tomatoes: These little guys add brightness and texture. Yellow ones are lovely if you want extra color. If you don’t have them, just use more canned.
- Garlic & Olive Oil: Classic combo that sets the stage. I grate the garlic straight into the pan for max flavor.
- Chili Flakes: I go light so it doesn’t overpower the dish. But if you like a bit of fire, add more—it’s your dinner.
- Fresh Herbs: I always have parsley and basil on my window sill. Chop them fresh and stir in at the end—it wakes everything up.
- Pasta: Use what you like. I often go for rigatoni because it holds the sauce so well. Spaghetti, penne, or fusilli work just as well. If you spot paccheri, lucky you!
- Parmesan (optional): A bit of freshly grated parm adds a nutty, salty finish. I don’t always add it, but when I do, I pile it on.
Step-by-Step: From Sauce to Table
Step 1: While the pasta water is heating, get your sauce going. In a big sauté pan, warm up the olive oil and gently cook the garlic and chili flakes. Your kitchen will already start smelling fantastic. Add the canned diced tomatoes and cherry tomatoes—juices and all.
Step 2: Let that sauce simmer for around 10 minutes. I like to press on the cherry tomatoes with a spatula to get them to burst. The sauce will reduce a bit and get thicker.
Step 3: Nestle the cod right into the sauce. Don’t overthink it—just lay it in, cover the pan, and let it cook gently for about 6–10 minutes. You’ll know it’s ready when it flakes apart easily.
Step 4: Use your spatula to break up the cod into chunks. Stir it right into the sauce so the fish soaks up that garlicky tomato goodness.
Step 5: Toss in the chopped herbs and stir. Don’t skip this part—it brings so much freshness to the dish.
Step 6: Add your drained pasta right into the pan. Give everything a good mix so the sauce coats the pasta nicely. Serve hot, maybe with a little Parmesan on top if you’re into that.
Why Cod Is a Great Choice
I always keep cod in my rotation—it’s mild, flaky, and takes on flavor like a sponge. It’s also a solid source of protein—about 38g in the amount used here. Plus, cod is full of B-vitamins and minerals like selenium and phosphorus, and still offers some omega-3s even though it’s not as fatty as salmon.
Tomatoes: More Than Just Sauce
I cook with tomatoes a lot, not just because they’re tasty, but because they’re good for you too. Packed with vitamin C, fiber, and antioxidants like lycopene, they support your skin, heart, and gut. This recipe uses both canned and fresh varieties, which gives the sauce more depth without adding extra steps.
Kitchen Tips That Help
- Don’t rush the sauce: Letting it reduce a bit before adding the cod makes all the difference. You want it rich but still saucy enough to coat your pasta.
- Go for room-temp fish: If you’re using fresh cod, take it out of the fridge about 10 minutes before adding it to the pan so it cooks more evenly.
- Save some pasta water: If your sauce is a bit thick after combining with the pasta, add a splash of that starchy water to loosen it up.
Making It Ahead
This dish is best when fresh, but you can cook the sauce ahead of time (without the cod) and keep it in the fridge for up to 2 days. When you’re ready to eat, reheat the sauce, add the cod, and cook it right before serving. Fresh herbs and cooked pasta go in at the very end.
Serving Ideas
This pasta is filling enough to stand on its own, but here’s how I round it out when I want to make it feel more complete:
- A crisp green salad with a lemony vinaigrette
- Toasted sourdough or garlic bread to mop up the sauce
- Roasted broccoli or asparagus on the side
Storing Leftovers
Leftovers will keep in the fridge for up to 2 days in an airtight container. Just reheat gently on the stovetop or in the microwave. Add a splash of water or broth if it’s thickened too much in the fridge.
I don’t recommend freezing this—cooked fish tends to get dry and weird when thawed.
Tomato Cod Fish Pasta
This Tomato Cod Fish Pasta is a cozy and flavorful seafood dish that comes together in just about 40 minutes. Flaky white cod gently simmers in a garlicky tomato sauce, finished with herbs and tossed with tender pasta. It's light, satisfying, and perfect for a weeknight dinner that doesn’t skimp on flavor.
Ingredients
- 1 cup cherry tomatoes (preferably vine-ripened)
- 2 cups canned diced tomatoes (with juices)
- 12 oz cod fillets (about 340g)
- 6 oz pasta of choice (about 170g – rigatoni, spaghetti, or paccheri work great)
- 4 garlic cloves, finely minced
- 1 tablespoon olive oil
- ½ teaspoon red chili flakes (adjust to taste)
- 10 fresh basil leaves, chopped
- 2 tablespoons chopped parsley
- Salt and black pepper, to taste
- Freshly grated parmesan (optional, for serving)
Instructions
- Start by preparing all your ingredients—mince the garlic and chop the herbs so everything's ready to go.
- Bring a pot of salted water to a boil and cook your pasta until al dente. Once done, drain it and set aside.
- While the pasta is cooking, warm the olive oil in a large pan over medium heat. Add the garlic and chili flakes and let them sizzle for a minute or two until fragrant.
- Stir in the canned tomatoes along with the fresh cherry tomatoes. Season lightly with salt and pepper. Let the sauce bubble gently for about 10 minutes, stirring now and then and gently pressing the cherry tomatoes to help them burst and release their juices.
- Nestle the cod fillets right into the center of the sauce. Cover the pan and let it simmer for 6–10 minutes, depending on the thickness of your fish. You'll know it's ready when the flesh turns opaque and flakes apart easily.
- Once the cod is cooked, use a spatula to break it up into large chunks and fold it into the sauce. Turn off the heat, stir in the fresh basil and parsley, and check the seasoning.
- Toss the drained pasta into the pan and give everything a good mix so the sauce coats the noodles evenly. Serve warm with a sprinkle of grated parmesan if you like.
Notes
- Fish: Cod works beautifully here, but feel free to swap in halibut or another mild white fish if needed.
- Pasta: Rigatoni, spaghetti, or paccheri all work well. Use what you have on hand.
- Cheese: Parmesan adds a nice salty finish, but it’s totally optional. Skip or use a dairy-free version if needed.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 450Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 753mgCarbohydrates 41gFiber 8gSugar 9gProtein 48g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use frozen cod?
Yes, just thaw it completely and pat it dry before adding to the sauce.
What other fish can I use?
Halibut, snapper, haddock, or even tilapia will work. Just make sure it’s a firm white fish that won’t fall apart too easily.
Can I make this gluten-free?
Absolutely—just use your favorite gluten-free pasta.
Is it spicy?
Barely. The chili flakes add just a touch of warmth. If you’re sensitive to spice, skip them. If you like heat, go wild.
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