Mutti Parma
PACCHERI WITH TOMATO, SALT COD, STRACCIATELLA, AND LIME

PACCHERI WITH TOMATO, SALT COD, STRACCIATELLA, AND LIME

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

Passata

cooking sketch 30 min (COOK TIME: 20 min / PREP TIME: 10 min)

cooking sketch Easy

4 people

Ingredients

Passata
  • 300 g paccheri pasta
  • 200 g soaked salt cod
  • 60 g stracciatella cheese
  • 300 g Mutti Tomato Puree
  • 1 lime
  • 12 taggiasca olives
  • extra virgin olive oil
  • parsley
  • salt
Share the ingredient list

Method

  1. Boil the salt cod in water for 5 minutes. Remove the skin and bones and flake the meat.
  2. Cook the Mutti Tomato Puree with a drizzle of oil for 5 minutes.
  3. Cook the paccheri in salty water, drain and add to the Mutti Tomato Puree with a ladle of cooking water. Leave to cook for a few minutes over a low heat.
  4. Add the olives, the flaked salt cod and the parsley.
  5. Serve the pasta, topping with the stracciatella and a little grated lime.
  6. Garnish with fresh chopped parsley.

Quick and delicious, Starter, With friends, Meat or fish dishes, Family, Pasta

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