BARILLA PAPPARDELLE

WITH COD, CHICK PEAS AND ARRABBIATA SAUCE

La Collezione Pappardelle

Made with

Barilla Egg Pappardelle

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  • Prep
  • Cook
  • Skill
    Casual


  • 568
    Calories
  • 22.3g
    Total Fat
  • 24.1g
    Protein
  • 58.9g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 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

Instructions

  • 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.

  • 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.

  • COMBINE

    Toss the pasta in with the sauce and cook for a further minute.

  • SERVE

    Serve with a drizzle of Extra Virgin Olive oil and fresh chives.

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