I present to you a very flavorful fish dish, quick and easy to make, scialatielli with cod, which can also be cooked for holidays or special occasions. Thanks to the quick cooking of both the cod meat and the cherry tomatoes, the sauce for dressing the scialatielli can be prepared while we cook the pasta. Scialatielli are a type of fresh pasta typical of Campanian cuisine. They are medium-long, rectangular strips of pasta, much narrower than fettuccine, usually paired with fish-based sauces. In just over half an hour, we can prepare a rich and succulent dish that combines both a first and second course.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz scialatielli
- 18 oz cod fillets (already soaked)
- 1 small cup dry white wine
- 1 clove garlic in its skin
- 6 cherry tomatoes
- as needed extra virgin olive oil
- 1 pinch dried oregano
Steps
To prepare our scialatielli, let’s start with the cod.
1) Remove the skin with a small knife and the bones from the pieces of cod, then cut the cod into flakes or small pieces to ensure they cook quickly.
2) Wash, cut the cherry tomatoes into pieces, and set them aside on a plate for the moment.
3) Bring water to a boil for the scialatielli and remember not to salt it because the cod is already very salty.
4) In a large non-stick pan, brown the garlic in its skin in 1 generous tablespoon of extra virgin olive oil. Then add the pieces of cod and, over medium heat, brown them evenly, turning them gently with the help of a wooden spoon.
5) Pour the white wine over the browned cod and let the alcohol evaporate; finally, add the cherry tomatoes, lower the heat, cover, and let cook for about ten minutes, the time necessary to wilt the tomatoes and cook the pasta. Do not salt the cod sauce either.
6) As soon as the water boils, add the scialatielli and cook them very al dente.
7) Drain the scialatielli (without discarding all of the cooking water) and add them to the cod sauce, stirring for at least half a minute to allow the pasta to absorb flavors and aromas, keeping the heat low and adding a few tablespoons of pasta water to obtain a very creamy sauce that envelops the pasta, without it becoming dry, so you can then mop up the delicious sauce with good bread (trust me, it works well). Finish the dish with a light sprinkle of oregano, which in my opinion, goes perfectly with the taste of cod.
An extra idea. We can further flavor the scialatielli with cod with a sprinkle of freshly ground pepper or chili while blending.
