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Pasta Armando Fusilli with baby tomatoes, cod and olive herb
Today I’d like to show you a primo piatto with distinctly Mediterranean flavour, enriched by the olive herb, a Mediterranean aromatic known for the strong aroma of olives released by its leaves.
It is very versatile in the kitchen and combines well with fish sauces….
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320 g
of Pasta Armando Fusilli
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400 g
of Cod fillets
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1 clove
of Garlic
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sprigs
of Olive herb
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Sicilian sea salt with organic herbs
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Sweet chilli pepper
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Extra virgin olive oil
Recommended pasta for this recipe
Alternatively, you can use
Preparation
To prepare Pasta Armando Fusilli with cod and olive herb, begin by washing and preparing the vegetables and carefully washing and drying the olive herb.
Lightly sauté a clove of garlic in a pan with 5 spoons of extra virgin olive oil. As soon as the garlic starts to turn golden, add the datterini tomato pieces, sauté and mix for around 3 minutes. Then add some of the olive herb cut with scissors and then cook on a low heat for another 2 minutes.
At this point add a fillet of cod chopped into cubes together with a pinch of sweet chilli pepper and flavour with some Sicilian salt flavoured with Mediterranean herbs.
Turn off the heat and add some chopped olive herb, mix and leave to rest for 15 minutes.
Cook the fusilli in abundant salted water, drain the pasta al dente and mix with the sauce.
Decorate with sprigs of olive herb.
