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.

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

cooking sketch 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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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.

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Also made with: Passata


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