Healthy dinners don’t have to be boring, and they definitely don’t need hours in the kitchen.
This pasta is a perfect example: delicate fish, fragrant basil, toasted pine nuts and sweet confit tomatoes. Everything is gently steamed or slowly cooked, yet the final result is packed with flavor, color and freshness.
Simple ingredients, light cooking techniques, and a dish that feels like summer on a plate.

Ingredients

• 450 g (1 lb) penne rigate
• 150 g (5 oz) frozen cod fillets
• 1 tablespoon pine nuts
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 2 tablespoons grated Parmesan cheese
• 1 bunch fresh basil
• Optional: 10–12 confit Piccadilly tomatoes (or cherry tomatoes confit)
• A few toasted pine nuts, for garnish
• Salt, to taste

Directions

1. Steam the frozen cod fillets for 9–10 minutes until fully cooked. Let them cool slightly, then roughly chop them.
2. Place the cod, basil leaves, garlic and pine nuts in a food processor. Reserve a few basil leaves for garnish.
3. Blend while slowly drizzling in the olive oil until smooth. Add the Parmesan cheese and blend briefly again. Season lightly with salt.
4. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve about ½ cup of the pasta cooking water before draining.
5. Transfer the cod and basil pesto to a large serving bowl and loosen it with a few tablespoons of the reserved cooking water until creamy.
6. Add the drained pasta and toss until evenly coated.
7. Gently fold in the confit tomatoes, taking care not to break them apart.
8. Serve immediately, garnished with toasted pine nuts and fresh basil leaves.

Notes

If the confit tomatoes were prepared in advance, warm them gently for a few minutes before adding them to the pasta. Their sweetness and slight acidity balance the delicate flavor of the cod and make the dish more vibrant and colorful.