Spicy Wild Alaska Pollock with Pasta

Spicy Wild Alaska Pollock with Pasta

20 minutes 4 servings


  • 12 oz Spaghetti Noodles

  • 3 Tablespoon Extra Virgin Olive Oil

  • 2 Garlic Cloves (peeled and smashed)

  • 1 28 oz can Diced Tomatoes

  • Salt and ground Black Pepper (to taste)

  • 2 Pinches Crushed Red Pepper Flakes

  • 1/3 Cup Kalamata Olives, chopped

  • Parmesan Cheese (Grated)

  • Fresh Basil Leaves

  • 8 Ounce Trident Seafoods® Wild Caught Alaska Pollock Skillet Cuts


(For best results prepare using frozen fillets)

  1. Cook pasta until al dente. Drain well and keep warm.

  2. At the same time: heat olive oil in a large skillet over medium-high heat. Add garlic and cook until golden.

  3. Carefully (to avoid splattering) add diced tomatoes to the skillet. Add salt, black pepper, red pepper flakes and olives; simmer until reduced and flavorful, about 10-15 minutes.

  4. Stir in Skillet Cuts and heat until cooked through, stirring a few times, about 3-5 minutes.

  5. Divide pasta between serving dishes. Top with sauce, sprinkle with Parmesan, and top with torn basil pieces and serve.


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