Pasta with Salt Cod and Olives

Method

1. Desalt the salt cod (baccalà) if not already done. Remove the skin and bones. Cut the thinner belly part into very fine pieces; cut the thicker filet into larger cubes and set aside.
2. Score the cherry tomatoes, blanch them in boiling water for a minute, then peel, remove the core, and cut into strips.
3. Finely chop the capers, parsley, and chili pepper.
4. In a large pan, heat extra virgin olive oil over medium heat. Add the chopped chili, capers, and finely chopped red Tropea onion. Sauté for 2 minutes until softened.
5. Add the finely chopped salt cod (the thin part) and cook until it changes color and begins to break down.
6. Add the prepared cherry tomatoes. Increase heat briefly to bring back to temperature, then reduce to low. Add black pepper. Cover and simmer gently for 20 minutes.
7. Uncover the pan, increase heat slightly, and cook for another 4–5 minutes to reduce the sauce slightly.
8. Add the Taggiasca olives and cook for another 4–5 minutes. Total sauce cooking time is about 25–30 minutes.
9. Meanwhile, bring a large pot of salted water to a boil and cook the pasta (bucatini or short pasta like paccheri) until al dente.
10. About 5 minutes before the pasta is done, gently stir the larger salt cod cubes into the sauce. Handle carefully to avoid breaking them.
11. When the pasta is almost al dente (1 minute before recommended time), drain it and transfer directly to the pan with the sauce. Do not add pasta water. Toss gently over low heat.
12. Remove the pan from heat. Add dried oregano, fresh parsley, a drizzle of extra virgin olive oil, and lemon zest. Toss gently.
13. Serve immediately.