My father, after his retirement, has developed a love for cooking. He tries to find the right recipe for his childhood desserts, such as mostaccioli, or experiments with new dishes.
This is one of his inventions: a really delicious recipe!
Dad's cod sauce penne
- Preparation time: 60 minutes
- For 4 servings
- Difficulty: Easy recipe
- Ingredients
- 13 oz (400 grams) of penne
- 13 oz (400 grams) of desalted and skinless cod fillets
- 1 onion
- 1 carrot
- 1 stick of celery
- Flour to taste
- 9 oz (250 grams) of tomatoes in pulp
- Extra virgin olive oil to taste
- A piece of fresh chili
- Salt and pepper as needed
- Instructions
- Wash the onion, celery, and carrot well. Finely chop them.
- Rinse the slices of cod, dry them well with kitchen paper, and cut them into medium-large pieces. Roll them in the flour. Cook them in a pan with some oil on both sides.
- In a large frying pan with the oil, fry the carrot, onion, celery, and chili over a low heat for ten minutes.
- Remove the chili. Add the tomatoes and then the cod. Cook for another twenty minutes.
- In a saucepan, boil the water and toss in the pasta.
- Drain the penne “al dente” and pour it into the pan with the sauce. If needed, add a little of the pasta cooking water. Serve with plenty of ground pepper.
Tips to ensure the success of the dish:
- Desalting is a long process. By now, everyone sells cod already desalted – but if you don’t know the supplier, make sure it has been prepared well. To desalt cod, it must be soaked in fresh water for three days, often changing the water or flushing it with running water.
- Do not salt the boiling water for the pasta too much.
- To cook pasta in the ideal way, you need to use 1 liter of water for every serving of pasta.
Young Dad with Granny Violetta
