The Cavatelli with Cod Sauce is a dish with a decidedly bold flavor. This sauce made with desalted cod, capers, olives, and anchovy fillets is just what you need when you want to taste the flavors. It’s a dish that cooks quickly, at the last minute. Apulian cavatelli and cod… a winning combination!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.5 oz cavatelli (Apulian)
- 1 tsp coarse salt
- 14 oz desalted cod
- 2 tbsps salted capers
- 10 taggiasca olives (pitted)
- 1 shallot
- 4 fillets anchovies in oil
- 10.5 oz cherry tomatoes
- 1 tbsp extra virgin olive oil
- 1 chili pepper (optional)
Tools
- Kitchen Scale
- Pan 11 inches
- Cutting Board
- Mezzaluna
- Pot
Steps
In a large pan, place the thinly sliced shallot, capers, olives, and coarsely chopped anchovy fillets. Let them fry with a drizzle of oil for a few minutes. Prepare the cherry tomatoes by blanching them in water to remove the skin.
Wash and dry the cod, remove the skin and any bones. Chop it with the mezzaluna and add it to the sauté with a bit of chili pepper. Add the cherry tomatoes crushed with a fork and stir. Let it cook for 20 minutes on low heat. Do not salt; the cod sauce is already flavorful. Meanwhile, bring the water to a boil for cooking the cavatelli.
Cook the Apulian cavatelli for 10-12 minutes. Drain, pour into the sauce, and toss. The Cavatelli with Cod Sauce is ready to be served.
