Pasta with Cod and Cherry Tomatoes is a truly special first course, with a unique and particular flavor that only cod can offer!

A very quick dish to prepare, in just a few minutes, you can enjoy a healthy and flavorful dish. The secret to making it unique is the freshness of the cherry tomatoes, I prefer the datterini variety.

There are many small variations you can make to this recipe, I added a sprinkle of fresh parsley at the end, I assure you it was amazing.

For the type of pasta, you can choose, if there are few of you, short pasta is fine, as in my case, otherwise you can opt for spaghetti, perfect for fish sauces and easier to serve.

If you want to make things really easy for yourself, buy pre-soaked cod fillets, this way it also becomes a quick recipe.

Cod, as many of you may know, is simply salted preserved cod. Once desalted, the fillets are tender but meaty, perfect for enriching this sauce made with fresh cherry tomatoes.

You can also add a sweet note to the dish by adding a tablespoon of raisins soaked in warm water, or a more acidic tone with some capers.

Remember not to salt the sauce before tasting it, because often the cod remains very salty even after soaking, and its salt could easily be sufficient to flavor the whole sauce without needing to add any more salt.

Many use paccheri for this recipe, which are fine but I personally prefer to use them for other types of sauces. If we want to stay in theme, regarding the type of pasta, I recommend using rigatoni, otherwise even long pasta is fine.

If you like the idea of this pasta but don’t love cod, you can also try Pasta with Beans and Mussels.

A first course to lick your lips, perfect for holidays and not only!

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

627.79 Kcal

calories per serving

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Energy 627.79 (Kcal)
Carbohydrates 52.04 (g) of which sugars 4.79 (g)
Proteins 70.44 (g)
Fat 13.81 (g) of which saturated 2.23 (g)of which unsaturated 2.47 (g)
Fibers 5.16 (g)
Sodium 7,447.82 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Pasta with Cod and Cherry Tomatoes

1.1 lbs cod (fillet cleaned weight)
14.1 oz cherry tomatoes
14.1 oz pasta (short or long pasta or paccheri)
to taste black olives
2 cloves garlic
to taste capers
to taste extra virgin olive oil
1 bunch parsley
chili pepper (to taste)

Tools

Casserole
Pot
Colander

Steps

Pasta with Cod and Cherry Tomatoes

Rinse the pieces of cod under running water and pat them dry with a clean cloth.
Clean the cod by removing the skin and any bones. Generally, you find only a few bones that are quite long and visible. Cut the cod into pieces and set aside.

Wash the cherry tomatoes and cut them in half. In a wide-bottomed pan, pour some olive oil and add 2 cloves of garlic and a little chili pepper.
When the garlic begins to sauté, add the cherry tomatoes and cover to prevent splashing.
Sauté the cherry tomatoes for a couple of minutes until they become soft.
Then add the capers and olives, mix.
Remove the garlic.
Add the cod pieces.
Mix and dilute with half a ladle of boiling water.
Add the chopped parsley. DO NOT add salt.
Cover with the lid and let it cook for about 5/7 minutes.
At the end of cooking, taste and decide if you want to add salt.
Cook the pasta and when there are 3 minutes left until the end of cooking, transfer it to the pan with the sauce.
Mix by adding cooking water.
In a couple of minutes, the pasta will become creamy.
Remove from heat and add chopped parsley.
Serve the pasta with cod with fresh chopped parsley.
Enjoy your meal.