Pasta with Salt Cod and Olive Pesto

Method

1. Heat olive oil in a large pan. Add sliced garlic and chopped chili pepper. Cook gently without browning the garlic.
2. Fill a pot with water, add salt, and bring to a boil. Add the pasta (fusilloni) and cook until al dente.
3. Cut the previously soaked and deboned salt cod (baccalà) into small cubes.
4. When the garlic is fragrant but not colored, add the salt cod cubes to the pan and cook briefly.
5. Prepare the olive pesto: in a blender combine pitted taggiasche olives, almonds, grated parmesan cheese, and olive oil. Blend until smooth but still dense, adding more oil if needed.
6. Drain the pasta directly into the pan with the salt cod, reserving a little cooking water. Add some of the pasta water and toss well to coat.
7. Turn off the heat. Add the olive pesto and mix thoroughly.
8. Optionally garnish with fresh chili flakes. Serve immediately.