INGREDIENTS

  • 350 g large penne pasta
  • 2 cloves of garlic
  • 250 g baccalà fillet
  • 1 tin of Valgrì yellow cherry tomatoes from Campania
  • 1 handful of taggiasche olives
  • extra virgin olive oil
  • chilli oil (or chilli)
  • dry white wine

METHOD

In a frying pan fry one clove of garlic then add the Yellow Cherry Tomatoes from Campania and toss them.

In another frying pan fry the other clove of garlic, add the baccalà fillet cut into pieces and toss it for a few moments then deglaze with some wine and wait until it evaporates.

Pour the baccalà into the frying pan with the yellow cherry tomatoes, add some boiling water, taste and season with salt if needed (depending on how salty the baccalà is). Cook for about 15 minutes.

Cook the pasta until firm to the bite and drain, pour it into the frying pan with the sauce and toss for a few moments (if it is dry add some of the cooking water from the pasta).

Serve the pasta with some drops of chilli oil (to taste).

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