Ingredients
Preparation
Procedure
- Cut the celery, carrot and onion into small pieces. In a pan, heat a generous drizzle of olive oil and garlic. Add the vegetables and sauté for a few minutes.
- Pull the stockfish apart with your hands. Add the stockfish to the pan with the sautéed vegetables and cook for a couple of minutes before adding the white wine. Let the alcohol evaporate and add the tomato puree, capers, olives and tomato paste. Cook for 15 minutes on low heat. Season with salt and pepper.
- Boil the paccheri pasta accordning to instructions on the package in well salted water.
- Drain the pasta, but save a small glass of pasta water.
- Add the pasta and the pasta water to the pan with the stockfish, and mix.
- Serve hot with some parsley on top.