Spaghettini with Salt Cod and Tomatoes: Spaghettini

Name: Spaghettini with Salt Cod and Tomatoes: Spaghettini con Baccala e Tomate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cloves garlic; 1 pound boneless fillet salt cod, soaked for 24 hours, water changed every 8 hours, drained and cut into 3 to 4-inch chunks; 1 leek, cleaned and thinly sliced into rings; 1 bunch parsley, chopped to yield 1/4 cup, plus extra, for garnish; 2 cups canned tomatoes, chopped; 1 small dried hot red chile pepper; Salt and freshly ground black pepper; 1 pound spaghettini; 12 to 24 Ascoli black olives, pitted and chopped

Servings: persons

1
In a saucepan, large enough to hold sauce and pasta, heat olive oil over medium-low heat and gently saute garlic cloves 5 to 7 minutes, or until soft.
2
Add pieces of salt cod and raise heat slightly to cook cod on all sides, until it has lost its translucence.
3
Scatter leek and parsley over fish and continue cooking until vegetables have become very soft, about 10 minutes.
4
Add tomatoes, chile pepper, and salt and pepper, to taste, and stir to mix well.
5
Cook, uncovered, for 10 minutes, to reduce and thicken tomato juices.
6
Adjust seasoning.
7
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
8
Add pasta and cook until half done, about 7 minutes.
9
Bring sauce back to a simmer, drain pasta and add to the sauce, stirring to mix well.
10
Return to medium-low heat and cook, covered, until pasta is cooked through.
11
Serve immediately, garnished with olives and parsley.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 cloves garlic, 1 pound boneless fillet salt cod, soaked for 24 hours, water changed every 8 hours, drained and cut into 3 to 4-inch chunks, 1 leek, cleaned and thinly sliced into rings, and more.

Yes, Spaghettini with Salt Cod and Tomatoes: Spaghettini con Baccala e Tomate falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghettini with Salt Cod and Tomatoes: Spaghettini con Baccala e Tomate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions