With this recipe I offer you an idea to give personality to cod.
Ingredients for 4 people- 333.33 g of celery Armando
- 533.33 g of cod
- 2.67 cloves of garlic
- 1.33 chili pepper
- Parsley to taste
- 4 tablespoons of extra virgin olive oil
- 106.67 g of Taggiasca olives
- 1066.67 g of peeled tomatoes
- Salt to taste
- Pepper to taste
Place the crushed garlic cloves, chili pepper, parsley stalks, and extra virgin olive oil in a pan and cook over medium-low heat.
When it starts to sizzle, add the Taggiasca olives and cod.
At this point, add the peeled tomatoes, previously crushed with your hands, and cook over low heat for at least 20/25 minutes.
Cook the Armando celery in plenty of lightly salted boiling water. When al dente, transfer it to the pan with the sauce. Then add a few ladles of the pasta cooking water.
Mix everything well and finish with a drizzle of extra virgin olive oil, chopped parsley and a grind of pepper.
Enjoy your meal!
