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Ingredients
- 1/4 cup Extra virgin olive oil
- 1 large Onion sliced
- 2 Peppers one red one yellow
- 1/4 cup Capers
- 1 sprig Parsley
- 20 Pitted olives green/black
- 1/2 tsp Red chili flakes
- 1 lb Cherry tomatoes
- 1 lb Baccalà cubed
- 2 lbs Pasta calamarata shape
Instructions
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In a large sautéed pan add oil, onions, chili pepper, capers, and olives.
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Gently sauté without burning the onions.
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Add the sliced peppers and cherry tomatoes.
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Cook for 15 minutes with the lid on.
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Add the cubed baccalà and finish cooking.
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Cook pasta and drain al dente reserving some of the pasta water.
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Add pasta to the baccalà sauce and stir until well incorporated.
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Be sure to add a little of the pasta water for extra creaminess.
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Buon appetito!
