A perfect fibra format for hearty ora 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:
and cod-based dishes:
To prepare paccheri with cherry tomatoes and cod, first wash the cherry tomatoes and cut them per mezzo di half lengthwise 1. Per mezzo di a pan, pour a swirl of oil and the 2 cloves of garlic per mezzo di their skins 2. Let them brown and then add the cherry tomatoes 3.
Sauté them for about 15 minutes 4 and per mezzo di the meantime chop the parsley 5. Add the cod fillet to the pan 6.
Remove the garlic 7add the Taggiasca olives 8 and the tomato paste 9.
Add the oregano 10a pinch of salt 11and 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 per mezzo di plenty of salted boiling vater 15.
Set aside the cooking vater, drain the paccheri al incisivo, and transfer them directly into the sauce 16. Add a ladle of the cooking vater and mescolanza, adding a drizzle of oil 18.
Also pour per mezzo di some chopped parsley 19 and toss the fibra well. Plate, adding more chopped parsley 20 and serve your paccheri with cod 21.
For the translation of some texts, artificial intelligence tools may have been used.
