Pasta with cod and olive sauce

Procedure

Clean the cod removing the skin (use a thin bladed knife) and any bones. Cut into cubetti.Tagliare white and black olive slices by eliminating the core. Thinly slice the onion and put it in a pan together with the chilli with extra virgin olive oil. Sauté until golden brown, adding a little warm water so it does not burn. Then add the tomato paste, mix well, Add the chopped tomatoes and salt.

Deglaze with white wine, evaporate the alcohol and cook for 5-10 minutes. Add black olives and the cod and continue cooking for another 5 minutes. Season with salt and remove from heat. Sauté for a few minutes.

Boil the pasta in salted water, then drain it al dente preserving a little' of the cooking water. Skip the pasta with the sauce of cod, adding a little' cooking water to stir the sauce well. Serve immediately, and Bon Appetit!

MATCHING: Laus Vitae It is a wine from Abruzzo, produced by the cooperative Citra wines, of Ortona. This red wine, full and round, is aged in steel, then in large and, Finally, in small barrels. The olfactory sensations are different: very ripe fruit, vanilla, cocoa, leather. All sensations that are balanced with the flavor of this recipe, especially if you use the chili.