Sautéed Wild Alaska Pollock with Parmesan Crumbs
14 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)
Cook pasta until al dente. Drain well and keep warm.
At the same time: heat olive oil in a large skillet over medium-high heat. Add garlic and cook until golden.
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.
Stir in Skillet Cuts and heat until cooked through, stirring a few times, about 3-5 minutes.
Divide pasta between serving dishes. Top with sauce, sprinkle with Parmesan, and top with torn basil pieces and serve.
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