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
step 1
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.

step 2
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.