RomanItalian
Pasta with Salt Cod, Cherry Tomatoes and Broccoli
by Chef Max Mariola · 1.1M subscribers on YouTube
A delicious Roman-style pasta dish combining salt cod, fresh broccoli, and dried cherry tomatoes. This one-pan meal is quick, flavorful, and perfect for a weeknight dinner. Chef Max Mariola shows you how to make the most of simple ingredients.
- Difficulty
- medium
Ingredients
10 items- Spring OnionSpring onion, thinly sliced
- GarlicAglione della Valdichiana or any good garlic, grated or finely sliced
- Fresh Chili PepperFresh chili, sliced; to taste
- GingerFresh ginger, peeled and grated
- BroccoliA mix of Romanesco and Sicilian broccoli, or just one variety; cut into florets and stems diced
- Pomodorini SecchiDried cherry tomatoes (appesi or sun-dried); if unavailable, use good quality canned tomatoes in winter
- Salt CodSalt cod, pre-soaked; boneless fillet cut into pieces
- SpaghettoniThick spaghetti (spaghettoni); alternatively use short pasta like paccheri
- Olio d'Oliva Extra VergineExtra virgin olive oil, for sautéing and finishing
- SaltFor pasta water and final seasoning; to taste
Method
- Bring a large pot of salted water to a boil for the pasta.
- Trim the broccoli, cut into small florets, and peel and dice the stem.
- Thinly slice the spring onion.
- Grate or finely slice the garlic.
- Slice the fresh chili.
- Peel and grate the ginger.
- Remove any bones from the baccalà fillet and cut into bite-sized pieces.
- Add the spaghetti to the boiling water and cook according to package directions (about 15 minutes).
- After about 3 minutes, add the broccoli florets and diced stem to the pasta water.
- In a large pan, heat olive oil and sauté the spring onion, garlic, and chili until softened.
- Add the dried cherry tomatoes (pomodorini) to the pan and cook for 1-2 minutes.
- Add a ladle of pasta cooking water to the pan.
- When the pasta is al dente (about 12 minutes), drain the pasta and broccoli, reserving some pasta water.
- Transfer the pasta and broccoli to the pan with the sauce. Add the baccalà pieces.
- Add the grated ginger and toss everything together, adding more pasta water if needed.
- Season with salt to taste and fresh chili. Serve with a drizzle of extra virgin olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
