Tripoline Pasta with Salt Cod and Crushed Green Olives Cooking Recipe

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

Tripoline Pasta with Salt Cod and Crushed Green Olives Cooking Recipe 1

 

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.

  • Cook the pasta al dente in plenty of salted water.
  • Drain and add to the sauce in the skillet.
  • Heat through, then sprinkle with the herb and breadcrumb mixture.
  • Serve immediately.

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