Italian through and through. . .
–cod (wild, one-half pound, size of 2 decks of cards)
–rosemary (bottled, 1 tablespoon)
–minced garlic (bottled, 1 tablespoon)
–Italian tomatoes (1 cup, packaged; I used Pomi brand)
–rotini pasta (1 cup, dry)
–salt and pepper
–extra virgin olive oil
1 – Place the tomatoes in a covered baking dish. Add rosemary, minced garlic, and a few drops of olive oil. Stir well. Microwave on high for 3 minutes.
2 – Place the cod in the sauce. Season with salt, pepper, rosemary, and olive oil. Sprinkle parsley on top. Microwave on high for 6 minutes and 30 seconds. Cod is done when it begins to break apart.
3 – Serve the cod and sauce, hot, atop pasta (microwave, uncovered, in water 1 inch above pasta, salted, for 6 minutes; then microwave for 8 minutes more on 50 percent power).
–recipe original, but in the spirit of Edward Giobbi.