Ingredients
Preparation
-
Remove any skin and bones from the stockfish and cut it into cubes.
-
Drizzle some olive oil in a pan and sizzle with the crushed garlic clove, sliced chilli pepper and a few stems of parsley.
-
Remove the garlic and parsley and add the stockfish. Leave it to absorb flavour for a few minutes, then add the wine and let it evaporate.
-
Add the capers, olives, tomato and salt and cook for approx. 7 minutes.
-
In the meantime, cook the pasta for 3/4 of the cooking time, drain it and finish cooking in the pan with the sauce, adding a few tablespoons of the cooking water.
-
Serve and complete your dish with some grated lemon peel and a drizzle of good olive oil.