Troccoli alla Puttanesca with Salted Cod

Name: Troccoli alla Puttanesca with Salted Cod
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 14 –16 oz troccoli pasta; 10 1/2 oz (300 grams) pre-soaked salted cod (baccalà); 1 2/3 cups (400 grams) cherry tomatoes or canned cherry tomatoes; 1 tablespoon extra virgin olive oil; 1 garlic clove; 1 tablespoon Taggiasca olives; 1 tablespoon capers; Crushed red pepper, to taste; 1 anchovy fillet in oil; Salt, to taste; 1 tablespoon chopped parsley and oregano, plus a sprinkle for garnish; For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour; Warm water, as needed to knead the semolina; Troccolaturo, chitarra, or pasta rollers for shaping the troccoli

Giovanna Margiotta @giovanna

This is a flavorful and hearty main dish that can be enjoyed with or without pasta. It's very simple and quick to prepare.

Giovanna Margiotta @giovanna

This is a flavorful and hearty main dish that can be enjoyed with or without pasta. It's very simple and quick to prepare.

Saved

Ingredients

30 min + 30 min for troccoli

Serves 4 servings

14–16 oz troccoli pasta
10 1/2 oz (300 grams)pre-soaked salted cod (baccalà)
1 2/3 cups (400 grams)cherry tomatoes or canned cherry tomatoes
1 tablespoonextra virgin olive oil
1garlic clove
1 tablespoonTaggiasca olives
1 tablespooncapers
Crushed red pepper, to taste
1anchovy fillet in oil
Salt, to taste
1 tablespoonchopped parsley and oregano, plus a sprinkle for garnish
For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour
Warm water, as needed to knead the semolina
Troccolaturo, chitarra, or pasta rollers for shaping the troccoli

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Steps

30 min + 30 min for troccoli

1

Rinse the pre-soaked salted cod under running water and remove the skin. If using dried salted cod, rinse to remove excess salt and soak it in a bowl of water, changing the water three times a day for three days. Keep covered in a cool place in winter or in the refrigerator in summer.
2

To make the sauce: In a pan, heat the olive oil and add the garlic, olives, crushed red pepper, capers, and anchovy. Sauté until fragrant.
3

Add the cherry tomatoes, and after a few minutes, add the cod cut into large, boneless pieces.
4

Cook for 15–20 minutes. Taste and add salt only if needed.
5

On a work surface, knead the semolina flour with enough warm water to form an elastic dough. There are no exact measurements for the water. Roll out small portions of dough with a rolling pin to about 2 mm thick. Cut into troccoli using a troccolaturo, chitarra, or pasta rollers.
6

Cook the pasta in salted boiling water, then toss it with the sauce and sauté briefly together.
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