Senatore Cappelli” Spaghetti, cod, diced tomato pulp with basil and peppers
- 320g Alce Nero "Senatore Cappelli" Spaghetti
- 300g Alce Nero diced tomato pulp with basil
- 300g of desalted cod
- 1 clove of garlic
- 2 small onions
- 1 small yellow pepper
- Alce Nero extra-virgin olive oil
Remove the skin from the cod and dice it. Wash the pepper, cut down the sides around the stem and then dice evenly. Heat a splash of oil in a non-stick frying pan with the crushed garlic and the thin slices of onion. Add the tomato pulp, the cod and peppers after 2 minutes. Cook until the sauce thickens. Season with salt, only if needed. Cook the pasta in a generous amount of salted water, drain it al dente and add it to the pan with the sauce.
Stir the pasta with a drizzle of oil and serve straight away.