Ingredients
- 1 lb pasta (linguine)
- 1 lb salt cod , aka baccalà
- 1 small onions , chopped
- 1/4 cup olive oil
- 28 ounces canned tomatoes , (crushed)
- 1/2 tsp red pepper flakes , to taste
- 1/4 cup capers
- 1 small handful parsley , for garnish
Servings:
Units:
Instructions
Preperation
- Soak baccalà per package instructions (typically for 1 to 3 days with occasional water changes depending on thickness of the fillet).
On meal day
- Cook pasta per instructions.
- Meanwhile in a medium pot over medium high heat, fry the onion in olive oil until softened – a good 10 minutes.
- Add the crushed tomatoes and red pepper flakes. Continue heating.
- When the first bubbles pop through add pieces of the baccalà (cut into bite-size portions. Cover loosely and simmer gently for 20-30 minutes
- Check seasonings, adding salt and more crushed pepper as desired.
- Finish with capers and parsley.
- Serve over hot pasta.