Scialatielli with cod
Procedure
Ingredients · Servings 2
- Desalted cod fillets
- 200 g Scialatielli pasta factory from Sorrento
- Olive green
- Sale
- Baby
- Extra virgin olive oil
- 250 ml cherry tomato puree
- Cherry tomatoes
- Onions
- Parsley
Method · 30 min
- Finely chop the onion and sauté it in a saucepan with extra virgin olive oil. Add the halved cherry tomatoes and the tomato puree.
- Finely chop the onion and sauté it in a saucepan with extra virgin olive oil. Add the halved cherry tomatoes and the tomato puree.
- Finely chop the onion and sauté it in a saucepan with extra virgin olive oil. Add the halved cherry tomatoes and the tomato puree.
- Finely chop the onion and sauté it in a saucepan with extra virgin olive oil. Add the halved cherry tomatoes and the tomato puree.
Finely chop the onion and sauté it in a saucepan with extra virgin olive oil. Add the halved cherry tomatoes and then the tomato paste. Season with salt and pepper, add a couple of ladles of water, and cover.
Clean the cod by removing the skin: set the skin aside while you add the flesh to the sauce. Add the olives to the sauce and simmer over low heat for 20 minutes.
To crisp the skin, air fry it at 150 degrees Celsius for 20 minutes. Chop it and set aside.
Bring a large pot of salted water to a boil, cook the scialatielli, and then drain them in the pan. Add the sauce and cook until done. Drizzle with extra virgin olive oil and serve with the crispy skin.
