Cod puttanesca with spinach & spaghetti

Ingredients

100g wholemeal spaghetti
1 large onion

, sliced
1 tbsp rapeseed oil

1 red chilli, deseeded and sliced
2 garlic cloves, chopped
200g cherry tomatoes, halved
1 tsp cider vinegar
2 tsp capers

5 Kalamata olives, halved
½ tsp smoked paprika
2 skinless cod fillet or loins
160g spinach leaves
small handful chopped parsley
, to serve

Method
Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.

Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.