Linguine and Cod in Spicy Tomato Sauce | Oregonian Recipes
If you have them, capers and black oil-cured olives are a great addition to this dish.
Ingredients
- 8 ounces boneless, skinless cod fillets, cut into 3-inch-wide strips
- Salt
- 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil (divided)
- 5 cloves garlic, smashed (divided)
- 1/2 cup fresh bread crumbs
- 1 to 1 1/4 teaspoons crushed red pepper flakes, or to taste (divided)
- Freshly ground black pepper
- 1 28-ounce can peeled, crushed tomatoes
- 12 ounces linguine fini or regular linguine
- 1/2 cup chopped fresh Italian (flat-leaf) parsley
- 1/4 cup chopped fresh basil leaves
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