Pasta Calamarata con Baccalà e Olive nere, semplicissima e squisita

cod fillets

🥗Healthier: hake fillets

💰Cheaper: pollock fillets

Hake is lower in calories and pollock is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Boil water in a large pot and add salt.

Cook calamarata pasta according to package instructions until al dente, about 10-12 minutes.

Drain the pasta, reserving a cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Add cherry tomatoes and cook until they start to burst, about 5 minutes.

Pour in white wine and let it simmer until reduced by half, about 3-4 minutes.

Add cod fillets to the skillet, cooking until they are opaque and flaky, about 5-7 minutes.

Season with salt, black pepper, and capers, stirring gently to combine.

Add the drained pasta to the skillet, tossing everything together.

If the mixture is dry, add reserved pasta water a little at a time until desired consistency is reached.

Finish with chopped parsley and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens