–cod (size of 3 decks of cards, one-half pound)
–marinara sauce (I used Paul Newman’s)
–tomato (vine-ripened, one-half large)
–minced garlic (in a jar)
–sriracha sauce (bottled)
–salt and pepper
–farfalle pasta (bowtie, dry)
1 – Place two-thirds cup of farfalle pasta in an uncovered baking dish with 1 inch of water above the pasta. Season with salt. Microwave the pasta for 6 minutes on high; then microwave for 8 minutes more on 50 percent power. When finished, cover to preserve warmth.
2 – Place two-thirds cup of bottled marinara sauce in a covered baking dish. Chop one-half large tomato, and add to the sauce. Also add 1 tablespoon of minced garlic and 1 teaspoon of sriracha sauce. Season with snipped basil and olive oil, just a bit. Stir well. Microwave on high for 3 minutes.
3 – Nestle the cod amid the sauce, spooning some sauce over the top of the cod. Add more salt, pepper, and olive oil.
4 – Microwave for 7 and one-half minutes on high.
5 – Serve the cod hot, top the farfalle pasta.