Tripoline Pasta with Salt Cod and Crushed Green Olives Cooking Recipe

Serves 4

Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients

14 oz. (400 g) salt cod, presoaked in water and cut into small pieces
14 oz. (400 g) tripoline pasta
1 onion (preferably a white onion from Castrovillari or a red onion from Tropea)
1 small green bell pepper
1 small red bell pepper
⅓ cup (75 ml) extra virgin olive oil
14 oz. (400 g) cherry tomatoes, peeled and chopped
⅓ cup (2 ½ oz./70 g) crushed green olives or pitted black olives in salt
1 chili (optional)
A few small basil and mint leaves
1 cup (2 oz./50 g) fresh bread crumbs
A selection of fresh herbs (e.g. parsley, basil, mint, fresh oregano, thyme, wild fennel, chives, lemon verbena), finely chopped
Salt

Cooking Method

Make the sauce.

Finely chop the onions and bell peppers.
Heat the olive oil in a skillet large enough to eventually take the cooked pasta, and soften the chopped onions and bell peppers.
Add the salt cod and cook for a few minutes.
Add the cherry tomatoes and cook for another 10 minutes.
When the sauce is almost cooked, add the olives and chili, if using.
Continue cooking the sauce, and then flavor with the basil and mint.

Prepare the flavored bread crumbs.

Mix the breadcrumbs with your choice of finely chopped fresh herbs.
Lightly toast the breadcrumb mixture in a small skillet for a few minutes, making sure it does not burn.

Prepare the pasta and assemble the dish.