Mediterranean Cod With Tossed Penne Pasta - cooking recipe

Ingredients

6 (4 -5 ounce) cod fish fillets, frozen
4 roma tomatoes, diced
1/2 cup kalamata olive, diced
3/4 cup sun-dried tomato, diced (Not oil packed.)
3 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 -3 garlic cloves, minced
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
12 ounces penne pasta
salt and pepper, to taste
1/4 cup feta cheese, crumbled

Preparation

Place the frozen fish fillets in a shallow baking dish and cover loosely with foil. Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.
Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.
Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.