Pappardelle with cod and cherry tomatoes recipe
Pasta with fillets of fresh cod is enjoyed widely throughout Italy, and almost always served with very sweet and diminutive cherry tomatoes.
Ingredients
- 6 tbsp extra-virgin olive oil
- 1 garlic clove, peeled and lightly crushed
- 1 fresh red chilli, cut in half (optional)
- 400 g cod fillets, cleaned and roughly diced
- 100 ml white wine
- 120 g cherry tomatoes, diced
- 15 g fresh basil leaves, roughly torn
- 750 g pappardelle
- 1 pinch each of salt and black pepper, to taste
- 15 g fresh parsley, finely chopped, to serve
- 6 tbsp extra-virgin olive oil
- 1 garlic clove, peeled and lightly crushed
- 1 fresh red chilli, cut in half (optional)
- 14.1 oz cod fillets, cleaned and roughly diced
- 3.5 fl oz white wine
- 4.2 oz cherry tomatoes, diced
- 0.5 oz fresh basil leaves, roughly torn
- 26.5 oz pappardelle
- 1 pinch each of salt and black pepper, to taste
- 0.5 oz fresh parsley, finely chopped, to serve
- 6 tbsp extra-virgin olive oil
- 1 garlic clove, peeled and lightly crushed
- 1 fresh red chilli, cut in half (optional)
- 14.1 oz cod fillets, cleaned and roughly diced
- 0.4 cup white wine
- 4.2 oz cherry tomatoes, diced
- 0.5 oz fresh basil leaves, roughly torn
- 26.5 oz pappardelle
- 1 pinch each of salt and black pepper, to taste
- 0.5 oz fresh parsley, finely chopped, to serve
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Place the oil in a large frying pan over a low heat. Once hot, add the garlic and the chilli, if using, and fry for a couple of minutes until golden and fragrant. Remove the garlic and chilli from the pan and discard.
- Increase the heat and add the cod. Let it brown slightly for a couple of minutes, stirring often, then slowly pour in the white wine and let it evaporate.
- Add the tomatoes and basil, stir gently and season with salt and pepper. Cook for 8–10 minutes over a moderate heat.
- Meanwhile, bring a pot of generously salted water to the boil. Cook the pasta until al dente, following the packet instructions.
- Once the pasta is al dente, reserve a cup of the starchy pasta cooking water, then drain the pasta and add to the sauce. Stir gently over a low heat for 2 minutes, adding some of the reserved cooking water to loosen the sauce, if needed.
- Plate and serve immediately, topped with the parsley.
This recipe is from Perfect Pasta at Home by Pasta Evangelists. Published in hardback by Seven Dials, priced £20.
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