Pappardelle with cod

6 tbsp extra-virgin olive oil
1 garlic clove, peeled and lightly crushed
1 fresh red chilli, cut in half (optional)
400 g cod fillets, cleaned and roughly diced
100 ml white wine
120 g cherry tomatoes, diced
15 g fresh basil leaves, roughly torn
750 g pappardelle
1 pinch each of salt and black pepper, to taste
15 g fresh parsley, finely chopped, to serve

Place the oil in a large frying pan over a low heat. Once hot, add the garlic and the chilli, if using, and fry for a couple of minutes until golden and fragrant. Remove the garlic and chilli from the pan and discard.
Increase the heat and add the cod. Let it brown slightly for a couple of minutes, stirring often, then slowly pour in the white wine and let it evaporate.
Add the tomatoes and basil, stir gently and season with salt and pepper. Cook for 8–10 minutes over a moderate heat.
Meanwhile, bring a pot of generously salted water to the boil. Cook the pasta until al dente, following the packet instructions.
Once the pasta is al dente, reserve a cup of the starchy pasta cooking water, then drain the pasta and add to the sauce. Stir gently over a low heat for 2 minutes, adding some of the reserved cooking water to loosen the sauce, if needed.
Plate and serve immediately, topped with the parsley.