Swedish Meatballs in Tomato Sauce with Chili, Cod, and Black Olives

The sauce combines the flavors of cod, black olives, and tomatoes. The addition of chili adds the perfect finishing touch.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 20 g Oil, olive

  • 200 g Fish, pollen, fresh

  • 1 pinch Parsley, fresh

  • 50 g Olives, black, in brine

  • 400 g Tomato sauce, without salt

Steps

  1. Bring water to a boil in a large pot and lightly salt it (see tips). Cut the cod and pitted black olives into pieces.

  2. Heat olive oil in a large non-stick pan and sauté the cod pieces. Add a pinch of chopped parsley and the black olives. Then add the tomato sauce with chili, mix well, and remove from heat.

  3. Add the Swedish meatballs to the boiling water and cook them for the time indicated on the packaging.

  4. Once the meatballs are cooked al dente, drain them, mix with the spicy cod sauce, and serve.

Nutrition Information (Per 100g)

  • Calories: 290 kcal
  • Fat: 3.87 g
    • Saturated Fat: 0.32 g
  • Carbohydrates: 47.74 g
    • Sugars: 1.29 g
  • Protein: 13.23 g
  • Fiber: 1.94 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 grams of pasta, and 7 grams of salt. This amount of water ensures even cooking and prevents the pasta from sticking together during boiling. Italians swear by pasta cooked "al dente," meaning it should still be firm when bitten. The easiest way to check if the pasta is properly cooked is to taste it or break it. Properly cooked pasta will have a slightly darker dot in the center. If the dot is still white, the pasta is not yet fully cooked.