Cod with Cavatappi and Salsa Cruda

Just like cod, ripe tomatoes do not need a lot of fussy cooking to make them taste great. 

Serves 4

2 lb. ripe tomatoes, cored and cut into ½-inch pieces

¼ cup coarsely chopped fresh flat-leaf parsley

¼ cup coarsely torn fresh basil

1 Tbsp. fresh thyme, chopped

½ cup extra-virgin olive oil

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

¾ lb. cavatappi pasta

4 6 oz. boneless skinless cod fillets

2 Tbsp. olive oil

Crushed red pepper flakes, for serving (optional)

Combine the tomatoes and herbs in a bowl large enough to hold the tomatoes and the cooked pasta. In a small pot, heat the oil and garlic together over medium low heat. Cook until the garlic begins to sizzle. Carefully, pour the infused oil over the tomato mixture and stir to mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.

Bring a large pot of well salted water to a boil and cook the pasta according to package directions until al dente.

Season the fish generously with salt and pepper. Heat the olive oil in a nonstick skillet over medium heat until shimmering. Sear the fish on each side until golden brown and cooked through, about 8 minutes total.

Drain the pasta and toss into the tomato sauce. Season to taste with more salt and pepper. Serve the pasta topped with the seared cod and sprinkle with the crushed red pepper flakes, if desired.