- Total Fat
- Total Carbohydrates
- 250g Barilla Egg Pappardelle
- 1 jar Barilla Arrabbiata sauce
- 1 red onion, cut in 0.5 cm slices
- 1 garlic clove, crushed
- 250g cod, skin off, cut in 2cm cubes
- 180g chick peas, cooked
- ½ glass of white wine
- 80ml Extra Virgin Olive oil
- 1 bunch chives, chopped
- Rock salt, for pasta water
- Salt and pepper, to taste
In a large pot, bring plenty of water to the boil. Once boiling add rock salt, we recommend 7g of salt per litre of water.
COOK THE FISH
In a large fry pan, heat a little olive oil and saute the cod, seasoning to taste.
FINISH COOKING THE FISH
Remove the fish and in the same fry pan add the onion and garlic. Once golden, return the fish to the pan and cook for 2 minutes.
ADD THE WINE
Add the wine and allow it to evaporate.
ADD THE SAUCE
Add the Barilla Arrabbiata sauce and chick peas. Bring to a simmer for 4 minutes on low heat. Stir occasionally.
COOK THE PASTA
Drop the Pappardelle in the boiling water, making sure not to stir for the first 2 minutes, and cook as per the instructions on the pack. Drain the pasta one minute before the suggested cooking time.
Toss the pasta in with the sauce and cook for a further minute.
Serve with a drizzle of Extra Virgin Olive oil and fresh chives.