WITH COD, CHICK PEAS AND ARRABBIATA SAUCE
- 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
1 TO START
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.
2 COOK THE FISH
In a large fry pan, heat a little olive oil and saute the cod, seasoning to taste.
3 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.
4 ADD THE WINE
Add the wine and allow it to evaporate.
5 ADD THE SAUCE
Add the Barilla Arrabbiata sauce and chick peas. Bring to a simmer for 4 minutes on low heat. Stir occasionally.
6 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.