275g Gusto Nero Macaroni
400g Salt cod (soaked for 24 hours)
500g Ripe tomatoes
1 Onion of Tropea (or red Onion)
2 Cloves of garlic
Olive oil to taste
2 Dried red chili Peppers
Salt and pepper to taste
Parsley a bouquet
After soaking the cod for 24 hours, taking care to change the water at least 4 times, wash and remove the skin and bones.
Wash the tomatoes well and cut into small pieces. Peel and finely chop the onion and put it in a casserole with 2 cloves of garlic and 2 tablespoons of olive oil to wither. After 5 minutes, add the tomatoes and cover with a lid, leave to flavour for 10 minutes.
Break up any larger pieces of tomato with a wooden spoon and drop the salt cod fillets into the casserole. Simmer gently for 15 minutes, just until the fish has poached and flakes apart when prodded with a fork.
Gently fold the flakes of fish through the mixture, taste and season with salt and pepper. Chop up some parsley and add it to the mix. Drizzle with plenty of extra virgin olive oil. Add the hot chili peppers. Your ragout is ready!
In a saucepan of boiling, salted water, cook the pasta for 5 minutes; drain it and keep the cooking water.
Take a pan with high edges (a wok will do), pour in the ragout and the pasta, and add a ladle of cooking water and cook for 3 minutes to flavour your macaroni. If necessary, add more cooking water. The pasta will cook perfectly ‘al dente’, tasty and may become known as ‘the one with the fish sauce’!
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