The PASTA WITH SALT COD AND OLIVES is a rich and very tasty first course, distinctive and perfect to serve on many occasions, including holidays, when you want to bring a smile to your guests’ faces. It’s a complete dish that, in the right amount, can also become the main attraction of the meal if your guests are as fond of salt cod as I am.
This recipe, which allows you to fully enjoy the unique flavor of cod prepared in this old, traditional way, has the peculiarity of keeping the sauce light (without tomato), pairing it only with three essential ingredients: olives, parsley and garlic, which you can adjust to taste. This ensures the dish a unique character and a wonderful creaminess, given by the shredded salt cod that pairs perfectly with pasta cooked al dente. In short, less is better, as the English say: few ingredients and lots and lots of flavor.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz pasta
- 14 oz desalted salt cod
- 3 oz pitted black olives
- 1 clove garlic
- as needed extra virgin olive oil
- 1 bunch parsley
- as needed water
FOR THE PASTA WITH SALT COD AND OLIVES YOU’LL NEED
- 1 Frying pan
- 1 Pot
PREPARATION: PASTA WITH SALT COD AND OLIVES
Soak the salt cod for 48 hours in plenty of cold water, remembering to change the water at least 3 times a day. If you find it already desalted, the job is much quicker.
Clean the salt cod by removing the skin and any bones. Cut it into cubes and set aside.
In a pan add a drizzle of oil and the garlic clove. Sauté gently, then add the pieces of salt cod and cook over medium heat for 15 minutes.
Add the pitted black olives and some water, cover with a lid and continue cooking for another 10 minutes. As you can see, I didn’t add salt because the salt cod was already quite flavorful, but taste and adjust if needed.
Turn off the heat and add the chopped parsley to the cod. Meanwhile, cook the pasta in boiling salted water with less salt than usual. Drain it still al dente into the sauce, add a few ladles of starchy pasta water and finish cooking.
Plate your pasta with salt cod and olives and enjoy it hot.
