Black Linguine with Cod, Tomato and Pesto
Ingredients
olive oil, as needed
1 garlic clove
150 g cherry tomatoes
salt, as needed
black pepper, as needed
200 g black (squid ink) linguine
2 tbsp pine nuts
3 tbsp basil pesto
basil, as needed
Parmesan cheese, as needed
Preparation
Thaw the cod, rinse it under cold running water and drain well.
Soften 1 chopped garlic clove in a drizzle of hot olive oil. Add the cherry tomatoes, season lightly with salt and black pepper, and sauté for 4 to 5 minutes. Add the cod and sauté for about 5 minutes.
Cook the pasta in salted water until al dente. Drain, reserving 1 coffee cup of the cooking water.
Toast the pine nuts in a non-stick frying pan with no oil.
Mix the basil pesto well with 1 tablespoon of olive oil, add it to the pasta, pour in the reserved cooking water and toss to coat. Add the sautéed tomatoes and cod, 6 large basil leaves cut into thin strips (julienne) and 2 tablespoons of Parmesan shavings, and toss gently.
Serve the black linguine with cod, tomato and basil pesto sprinkled with Parmesan shavings, basil and the toasted pine nuts.