Ingredients for the White Wine and fresh Tomato Basil Sauce:
- 3-4 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 4 large cloves garlic, finely minced
- 1 pint cherry tomatoes ( mixed colored for a fun pop!) , sliced in half
- 1/2 cup dry white wine or extra dry champagne
- 1/4 cup fresh basil, finely chopped
- 3 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
For the Cod:
- 1-2 tablespoons olive oil
- 4 six-ounce filets of cod
- Salt and pepper
Pasta:
- 1 package of fresh pasta of your choice. Linguini or Angel hair pair great with the delicate Cod.
Instructions
For the White Wine Tomato Basil Sauce:
- To prepare the sauce heat the oil in a large Xtrema skillet either the 10- or 12-inch Versa or 10-inch Traditions pan over low/medium heat
- Next add the crushed red pepper flakes and garlic and sauté together for a few minutes until garlic becomes nice and fragrant
- Time to toss in the sliced cherry tomatoes and cook down to create the sauce. Keep stirring the tomatoes on occasion as they begin to become soft. It is important to keep stirring so they don’t get too soft where they lose their shape. Adjust heat according so they keep their shape during the cooking process
- Add in the white wine/champagne with the tomatoes mixture and stir and allow the mixture to come to a light simmer
