The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Dice the tomatoes into smal. (If you don’t want the tomato to have a peel on it, cut the peel into a cross first and toss it in hot water for 1 minute. This way you can peel it easily.) Mince the garlic, chop some of the oregano finely and leave the remaining oregano together for serving.

Good pasta requires a lot of water, so boil minimum 1,5 liter cold water in a medium pan. If you cover the foot, it will boil faster. When it is almost boiling, salt it and add a little olive oil as well. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for approx. for 10 minutes. (If you like al dente, it’s about 5 minutes.)

While the pasta is cooking, salt and pepper the cod fillets. Heat some olive oil in a pan. When the oil is hot, put the fish in it and fry both sides for 2-3 minutes. When done, take it out of the pan and set aside on a plate.

Wipe the pan you used before, then reheat a little oil. Add the garlic, stirring for 5-10 seconds. Be careful not to get burned! Then add the tomatoes, tomato sauce, capers, olives, chopped oregano and cayenne pepper flakes to taste. Bring the sauce to a simmer, then let it simmer for about 3-4 minutes to make the sauce squeeze a little. Salt and pepper to taste. Put the fish back in the sauce and cook the flavors, stirring occasionally, for another 6-7 minutes.

When the sauce with the fish is almost ready, stir the pasta in. It’s okay if the cod fillets break a little while stirring.

After that, all that was left is serving. Stack the spicy cod spaghetti on a plate and garnish with fresh oregano.