Strascinati alla Calabrese with Stockfish or Salted Cod and Broccoli Rabe or Broccoletti

Method

1. Clean the cime di rapa (broccoli rabe) or broccoletti: remove the tough, fibrous stems and keep only the tender leaves and florets. Wash them thoroughly.
2. Prepare the stoccafisso (stockfish) or baccalà (salted cod): check for any remaining bones by feeling the flesh with your fingers. Cut the fish into small cubes. If you have the belly (ventricella), also remove any bones and cut into pieces.
3. Crush a clove of garlic, remove the skin, and chop it finely. Cut the sweet chili pepper into medium pieces.
4. In a large pan, add a generous amount of extra-virgin olive oil. Add the chopped garlic and chili, and sauté over medium heat until the garlic begins to lightly brown.
5. Halve the cherry tomatoes and add them to the pan. Add a pinch of salt to help release their juices. Cook for a moment, then add the olives.
6. Add the cubed fish to the pan. Increase the heat to high and cook, stirring occasionally.
7. Meanwhile, bring a large pot of salted water to a boil. Cook the strascinati pasta until al dente, according to the package instructions.
8. Add the cleaned greens to the pan with the fish. Season with salt (if using baccalà, be careful because it is already salty). Stir, cover with a lid, and cook over medium heat until the greens are tender and the fish is cooked through. If the mixture becomes too dry, add a ladle of pasta cooking water.
9. When the pasta is ready, drain it and add it directly to the pan with the sauce. Toss everything together over low heat, adding more pasta water if needed to reach a creamy consistency.
10. Finish with a drizzle of raw extra-virgin olive oil, remove from heat, and serve immediately.