Sughetto di Baccalà: Pasta With Cod and Crunchy Walnuts

Name: Sughetto di Baccalà: Pasta With Cod and Crunchy Walnuts
Cook time: 1 hour, plus 2 days passive
Cuisine: Italian
Ingredients: 3/4 pound baccalà 4 tablespoons olive oil 1 large Vidalia or sweet onion; thinly sliced 1 (14-ounce) can tomato puree 1/3 cup black oil-cured olives; pitted 1/4 cup raisins 1 tablespoon dried oregano 1/3 cup fresh parsley; minced; plus more for serving Black pepper to taste 1/3 cup fresh breadcrumbs; coarsely ground and toasted 1/4 cup walnuts; chopped 1 pound of fusilli lunghi or your favorite shape of pasta

Primo

Francine Segan | Fri, 07/28/2023 - 03:19

Difficulty Level

Low

Cooking Time

1 hour, plus 2 days passive

Cost

Low

Dried codfish, baccalà — more intensely flavorful and with a firmer texture than fresh cod — pairs magnificently with pasta. This traditional dish from the southern region of Basilicata is a lovely mix of savory and sweet. Dense tomato sauce — rich with raisins, caramelized onion, tangy olives and oregano — mingle with the toothsome cod and is topped with crunchy toasted walnut breadcrumbs.

Baccalà doesn’t need refrigeration and can stay in your pantry for months. It’s tra

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Sughetto di Baccalà: Pasta With Cod and Crunchy Walnuts

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