1 lb. fresh or frozen cod fillets
1/4 c. water
2 tsp. cornstarch
2 tbsp. olive oil
2 cloves garlic, minced
1 can chopped tomatoes
1 onion, cut into wedges
1 sm. green pepper, cut into thin strips
1/4 c. dry white wine
1 tsp. snipped fresh basil
1/4 c. sliced, pitted ripe olives
Salt and pepper to taste
2 cups hot cooked corkscrew pasta
Grated Parmesan cheese

Thaw fish, if frozen. Cut into 1 inch pieces. For sauce, stir together water and cornstarch; set aside. Preheat a large skillet over medium heat; add oil. Cook garlic in hot oil for 15 seconds. Add tomatoes (with half of liquid from can), onion, green pepper, wine, basil, salt and pepper. Cook and stir about 5 minutes or until onion and green pepper are tender.

Add fish to the skillet. Bring to boiling; reduce heat. Cover and simmer gently for 4 to 6 minutes per 1/2 inch thickness of fish or until fish just flakes with a fork. Stir cornstarch mixture; add to skillet. Cook and stir for 2 minutes more. Stir in olives. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings.