3/4 lb (340 g) spaghettini

1/2 lb (225 g) green beans, trimmed and cut into 3/4-inch (2 cm) pieces

1 onion, thinly sliced

2 garlic cloves, chopped

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) tomato paste

1 lb (450 g) skinless cod fillet, cut into cubes

2 large tomatoes, diced

1/4 cup (50 g) kalamata olives, pitted and halved

1/4 cup (60 ml) water

2 tsp sweet paprika

1/4 tsp crushed red pepper flakes

2 tbsp chopped flat-leaf parsley

In a large pot of boiling salted water, cook the pasta and green beans until al dente. Drain.

Meanwhile, in a large non-stick skillet over medium heat, soften the onion and garlic in the oil. Add the tomato paste and cook for 1 minute, stirring constantly. Add the fish, tomatoes, olives, water and spices. Season with salt and pepper and stir well to combine. Cover and let simmer for 6 to 8 minutes or until the fish is cooked through.

Add the pasta and green beans to the sauce. Heat for 2 minutes, stirring gently to coat the pasta and beans. Adjust the seasoning. Before serving, garnish with the parsley and drizzle with olive oil, if desired.

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