Calamarata Pasta with Baccalà and peppers | Calamarata con baccalà e peperoni
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
- In a large sautéed pan add oil, onions, chili pepper, capers, and olives.
- Gently sauté without burning the onions.
- Add the sliced peppers and cherry tomatoes.
- Cook for 15 minutes with the lid on.
- Add the cubed baccalà and finish cooking.
- Cook pasta and drain al dente reserving some of the pasta water.
- Add pasta to the baccalà sauce and stir until well incorporated.
- Be sure to add a little of the pasta water for extra creaminess.
- Buon appetito!
Video
Tried this recipe?Let us know how it was!