Paccheri with Cherry Tomatoes and Cod

Name: Paccheri with Cherry Tomatoes and Cod
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Paccheri pasta 11.3 oz; Salted cod fillet already desalted 8.8 oz; Datterino tomatoes 3 cups; Tomato paste 1 spoonful; Taggiasca olives 1.75 oz; Garlic 2 cloves; Parsley 1 bunch; Basil to taste; Oregano to taste; Extra virgin olive oil to taste

524.2

Calories per serving

Energy Kcal 524.2
Carbohydrates g 67.5
of which sugars g 7.7
Protein g 28.5
Fats g 15.6
of which saturated fat g 2.1
Fiber g 51.2
Cholesterol mg 2.9
Sodium mg 1252

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Daniele Rossi

A perfect pasta format for hearty or baked sauces, stuffed: the pacchero is loved with all condiments! We challenge you to resist this first course of paccheri with cherry tomatoes and cod! Cod, as many of you know, is just salted preserved codfish. Once desalted, the fillets are tender but meaty, perfect for enriching this sauce made with fresh cherry tomatoes. Fresh basil and parsley leaves along with oregano will give a unique and Mediterranean taste, together with Taggiasca olives. Discover with us this delicious dish, easy and quick to prepare, perfect for many occasions!

Discover other recipes perfect for special lunches:

Baked Paccheri
Paccheri with Squid Sauce
Paccheri with Cream of Scampi and Squid
Stuffed Paccheri with Cod

and cod-based dishes:

Stewed Cod
Pasta with Cod
Fried Cod

INGREDIENTS: Paccheri pasta 11.3 oz (320 g); Salted cod fillet 8.8 oz (250 g) - already desalted; Datterino tomatoes 3 cups (500 g); Tomato paste 1 spoonful; Taggiasca olives 1.75 oz (50 g); Garlic 2 cloves; Parsley 1 bunch; Basil to taste; Oregano to taste; Extra virgin olive oil to taste

Preparation

How to prepare Paccheri with Cherry Tomatoes and Cod

To prepare paccheri with cherry tomatoes and cod, first wash the cherry tomatoes and cut them in half lengthwise 1. In a pan, pour a swirl of oil and the 2 cloves of garlic in their skins 2. Let them brown and then add the cherry tomatoes 3.

Sauté them for about 15 minutes 4 and in the meantime chop the parsley 5. Add the cod fillet to the pan 6.

Remove the garlic 7, add the Taggiasca olives 8 and the tomato paste 9.

Add the oregano 10, a pinch of salt 11, and the basil leaves 12.

Also add the chopped parsley 13 and after about 15 minutes, crush the cod with a wooden spoon 14 to crumble it. Cook the paccheri in plenty of salted boiling water 15.

Set aside the cooking water, drain the paccheri al dente, and transfer them directly into the sauce 16. Add a ladle of the cooking water and mix, adding a drizzle of oil 18.

Also pour in some chopped parsley 19 and toss the pasta well. Plate, adding more chopped parsley 20 and serve your paccheri with cod 21.

How to store

We recommend consuming the paccheri immediately. Alternatively, they can be stored in the refrigerator for one day.

Tips

If you prefer, you can add desalted capers to the sauce or a chili pepper for a spicy touch!

We recommend using a stainless steel pan to quickly caramelize the sugars in the cherry tomatoes.

For the translation of some texts, artificial intelligence tools may have been used.