Pasta with Tomato, Basil and Cod

Method

1. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to an ice bath to stop cooking.
2. Peel the tomatoes and pass them through a food mill to obtain a smooth puree without seeds or skin.
3. In a large pan, heat a generous drizzle of olive oil and add a clove of garlic. Sauté until fragrant.
4. Add the tomato puree to the pan and let it simmer gently, seasoning with a pinch of salt.
5. Meanwhile, fillet the cod: remove the skin and any bones, then cut the flesh into small pieces.
6. Once the tomato sauce has thickened slightly, add the cod pieces and stir gently. Cook for about 5 minutes, until the fish is cooked through.
7. Cook the farfalline pasta in a large pot of salted boiling water for 7 minutes, or until al dente.
8. When the pasta is ready, transfer it to the pan with the sauce using a slotted spoon. Add a ladle of pasta water and toss well to combine.
9. Tear fresh basil leaves and add them to the pasta. If using olives (taggiasca or similar), add them as well. Stir briefly.
10. Serve immediately with extra basil leaves on top.