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
  • salt


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.

  • Timing

    30 minutes

  • Complexity


to top