Pasta con Baccalà e Pomodoro

Pasta con Baccalà e Pomodoro is a delightful Italian dish that combines the rich flavors of salted cod with a vibrant tomato sauce. This Halal variation offers a unique twist on traditional pasta, making it a perfect meal for seafood lovers.

Ingredients

• Baccalà (salted cod) - 200 grams
• Pasta (spaghetti or linguine) - 200 grams
• Cherry tomatoes - 250 grams, halved
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Red chili flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the baccalà in cold water for 24-48 hours, changing the water several times to remove excess salt.
2. Once soaked, drain and rinse the baccalà, then cut it into bite-sized pieces.
3. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente.
4. While the pasta cooks, heat olive oil in a large skillet over medium heat, then add minced garlic and red chili flakes, sautéing until fragrant (about 1 minute).
5. Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, until they start to soften.
6. Gently add the baccalà pieces to the skillet, seasoning with salt and black pepper. Cook for an additional 5-7 minutes, allowing the fish to heat through.
7. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the baccalà and tomato mixture.
8. Toss everything together, adding reserved pasta water as needed to create a light sauce.
9. Finish with chopped fresh parsley, adjust seasoning if necessary, and serve hot.

Nutrition

• Calories: 480
• Protein: 25 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 50 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from baccalà, promoting heart health.
• High in protein, aiding muscle repair and growth.

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