Would you like to try a delicious codfish recipe?
Penne Rigate fans praise these pasta’s ability to retain the sauce and the elegant feel they offer the palate. In the Umbria region they are called “Spole” and in the South they are known as “Maltagliatti”. The Penne Rigate always solve any situation, even the most emerging ones. They combine with almost anything. In this recipe, we combine these little pasta with codfish. A real treat.
Persons: 4
Preparation Time:
Confection Time:
Ingredients
- 1 fillet of cod
- 125 g penne rigate pasta
- 2 ripe tomatoes
- 1 clove of garlic
- 1 coffee spoon of clear honey
- 1 yellow pepper
- 5-6 cherry tomatoes
- Oregano
- Olive oil
- 1 dessert spoon of pesto
- Salt and Spicy
Instructions
Cod
- Start by cooking the cod
- Take a pot of water with the codfish fillet to the fire
- When the water starts boiling, turn off the heat, cover the pot and let it bubble
- After 20 minutes, remove the bones and skin from the cod
- Prepare it in splinters and water with a thread of oil
- Reserve
Penne pasta
- Cook the pasta penne in plenty of water without salt until it is al dente (follow the instructions on the packaging)
- When cooked, pass it through a strainer in cold water and drain
- Give him a hit of olive oil and reserve
Tomato sauce
- Peel the 2 tomatoes, squeeze the seeds and cut them into pieces
- Chop the clove of garlic
- First lightly sauté the garlic and add the honey, oregano and salt
- Stir everything well for 2-3 minutes, remove from heat and set aside
After you have everything prepared, take a non-stick frying pan to the fire
Heat up the tomato sauce first
Add the penne pasta, pesto, yellow pepper, chopped cherry tomatoes and wrap it all up very well with a wooden spoon
Finally add the cod chips to the preparation and wrap
If it is very dry, add water in order to obtain a creamy sauce that is visible at the bottom of the pan
Rectify the spices and the spice
It can serve immediately
