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Pasta with cod and olive sauce

by Ada Parisi
5 min read

Pasta with cod sauce and black olives. Is’ a Sicilian-inspired recipe, since how to know in my city, Messina, cod and fish stocco are widely used. I don't know why but with the first cold I always want to salt cod, Why is a fish for all purposes but can be used to prepare sauces and rich dishes, rich in flavor, Since it's less delicate fish taste fresh and as both as meat. Among other things, often the cod is used as main course, but it is also ideal to prepare tasty pasta dishes fast, Thanks to its quick cooking.

This first dish really gets ready in a moment, in time to cook the pasta. Just have a piece of cod (I use the queue that is thin and with fillets Cook a second as the Cod baked in foil or that the tomato, olives and capers,)you can find the VIDEO RECIPE stepping on my YouTube channel) and cut it into cubes. Then add onion, olives and tomato and you have a delicious pasta, with a strong taste that everyone will enjoy. You can also make pasta with cod sauce and olives more or less spicy, as Favorites. If you want to try a blank codfish sauce, more delicate, try the spaghetti with olives, capers and Sun-dried tomatoes, Alla siciliana. In short, with the cod can definitely pick! Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


320 grams of fusilli or other short pasta
400 grams of cod already soaked
a red onion
50 grams of tomato paste
200 grams of pulp or tomato chunks
salt and pepper, to taste
extra virgin olive oil, to taste
White and black olives, to taste
60 milliliters of dry white wine
a small piece of chili pepper (Optional)


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.

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ALE Daniels October 18, 2016 - 12:00

And nothing…must have us separated at birth…
As soon as I will be passing the trip of the pumpkin, I'll stick with that of cod…
;) ;) ;) ;) ;)
Good day Ada dear!!! SMACK

Ada Parisi October 18, 2016 - 12:22

Probably yes! I love salt cod, I have a lot of recipes floating around me in mind! I think you'll like them :-) !!! A hug!


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