Spaghetti with Cod Liver Ragù

Method

1. If using pizzutello tomatoes, boil them in salted water for 2-3 minutes, then peel and finely chop. For other tomato varieties, simply cut into quarters and skip the boiling step.
2. Finely chop the garlic and chili. Finely chop the cod liver. Finely chop the parsley.
3. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
4. In a large pan, heat olive oil over low heat. Add the chopped garlic and chili and sauté until fragrant.
5. Add the chopped cod liver. Cook over high heat for a minute, then reduce to very low heat and continue cooking, stirring occasionally.
6. Add the prepared tomatoes. Lower the heat and cook slowly for several minutes, until the sauce thickens and the flavors meld.
7. Season with freshly ground black pepper and a little salt if needed. Add a small piece of lemon zest (yellow part only) to the sauce.
8. When the pasta is al dente, reserve about a cup of pasta water, then drain the pasta.
9. Add the drained pasta to the pan with the sauce. Increase the heat to high and toss well.
10. Remove from heat, add the lemon zest and abundant chopped parsley. Toss and let rest for 30 seconds.
11. Remove the lemon zest. Serve immediately.