Ingredients:
500g of Barilla Durum Wheat Rigatoni
350g desalted cod
1 stalk of garlic
1 large onion
300g of cream
100g black olives
2 garlic cloves
100g parmesan
1 spoon of parsley
Salt and black pepper to taste
Preparation mode:
Cook the cod in water for 15 minutes. Drain and shred. Cut the leek into thin slices and the onion into half moons. In a non-stick frying pan, heat a drizzle of olive oil and brown the onion well. Then add the garlic and sauté for a few minutes. Add the chopped garlic and shredded cod. Brown well. Turn off the heat and then add the chopped parsley, cream, salt and black pepper. Mix well and reserve.
Cook the pasta in plenty of boiling, salted water, draining 4 minutes before the time indicated on the package. Reserve two ladles of cooking water. Drain the pasta and add it to the cod sauce and reserved water, mix well. Pour the Rigatoni with cod onto a platter and add the olives and cheese.
Place in the preheated oven at 180ºC for 5 minutes, or until the pasta is al dente and the cheese is browned. Serve immediately.
Yield: 6 servings