Italian
Paccheri with Baccalà
by Manu Food · 60K subscribers on YouTube
A classic Southern Italian pasta dish featuring paccheri with salt cod in a vibrant cherry tomato sauce with olives and capers.
- Difficulty
- medium
Ingredients
9 items- Baccalà SalatoSalted cod, one piece
- 1 pcsGarlicClove
- Extra Virgin Olive OilExtra virgin olive oil, as needed
- White WineFor deglazing
- Cherry TomatoesYellow and red cherry tomatoes
- Olive Nere SnocciolatePitted black olives
- Desalted CapersDesalted capers
- PaccheriPaccheri pasta
- ParsleyFresh parsley, chopped
Method
- Clean the salted cod: remove the skin with a knife, then use tweezers to remove all bones. Cut the cod into cubes and set aside.
- Prepare the base: heat extra virgin olive oil in a pan with a clove of garlic. Once golden, remove the garlic and add the cod cubes. Sear lightly without overcooking, deglaze with white wine, then remove the cod, cover with plastic wrap to keep it moist, and set aside.
- In the same pan, add another drizzle of oil, then add yellow and red cherry tomatoes. Add a little pasta cooking water, lower the heat, cover, and cook for 5–10 minutes. Crush the tomatoes with a spoon to release their juice.
- Add pitted black olives and desalted capers. Continue cooking until the sauce thickens.
- Drain the pasta (paccheri) and add it to the sauce. Toss with a little pasta cooking water. Finally, add the reserved cod pieces, mixing gently to keep them intact.
- Finish with a drizzle of extra virgin olive oil and fresh parsley. Toss and serve immediately.
