Ingredients
- 700g of salt cod
- 4 tbsp of extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup of roughly chopped parsley
- 700g of peeled, seeded and chopped tomatoes
- 300g of cooked chickpeas
- salt and pepper
- 750g of tagliatelle or other wide ribbon pasta
Method
The recipe is adapted from Luigi Sada's book La Cucina Pugliese.
Prepare 700g of salt cod by soaking it in cold water for three days, changing the water each day. Drain, remove the dark skin (it should pull off easily). Cut into 6 equal chunks.
Heat 4 tbsp of extra virgin olive oil in a casserole dish and lightly fry 3 minced garlic cloves with a cup of roughly chopped parsley. When the cloves turn straw yellow, add 700g of peeled, seeded and chopped tomatoes and the fish. Simmer for 30-35 minutes until the fish is tender. Remove the salt cod pieces intact and set aside to serve as a second course with a tossed salad.
Add 300g of cooked chickpeas to the remaining sauce, season with salt and pepper.
Cook 750g of tagliatelle or other wide ribbon pasta, put it in a bowl and toss it with the chickpeas and the sauce.
