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.
30 min (COOK TIME: 20 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
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
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PACCHERI WITH TOMATO, SALT COD, STRACCIATELLA, AND LIME: Method
- Boil the salt cod in water for 5 minutes. Remove the skin and bones and flake the meat.
- Cook the Mutti Tomato Puree with a drizzle of oil for 5 minutes.
- 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.
- Add the olives, the flaked salt cod and the parsley.
- Serve the pasta, topping with the stracciatella and a little grated lime.
- Garnish with fresh chopped parsley.
