4 people
1
Boil the salt cod in water for 5 minutes. Remove the skin and bones and flake the meat.
2
Cook the Mutti Tomato Puree with a drizzle of oil for 5 minutes.
3
Cook the paccheri in salty water, drain and add to the Mutti Tomato Puree with a ladle of cooking water. Leave to cook for a few minutes over a low heat.
4
Add the olives, the flaked salt cod and the parsley.
5
Serve the pasta, topping with the stracciatella and a little grated lime.
6
Garnish with fresh chopped parsley.
This paccheri recipe brings together bold Mediterranean flavours in a surprisingly delicate way. The savoury character of salt cod meets a smooth tomato sauce made with Mutti Passata Tomato Purée, a velvety and creamy sauce from only 100% Italian tomatoes.
With their large shape and firm texture, paccheri are ideal for holding a generous sauce and capturing small pieces of cod and olive in every bite. Finished gently in the pan with the tomato sauce and a splash of pasta water, they become glossy, flavourful and perfectly coated before serving.
