Barilla® Penne Rigate with Arrabbiata Sauce, Cod and Black Olives
Barilla® Penne Rigate with Arrabbiata Sauce, Cod and Black Olives
35 minutes total
Ingredients
Serves 4
| 340g | Barilla® Penne Rigate |
| 1 jar | Barilla® Arrabbiata sauce |
| 200g | Cod |
| 60g | Black pitted olives |
| A pinch | Chopped parsley |
| 20g | Extra virgin olive oil (evoo) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring water to boil, slightly salted.
Step 2
Cut the cod chair into small chunks and the pitted black olives as well.
Step 3
Heat a large Teflon pan with 2 tbs of extra virgin olive oil.
Step 4
Cook the cod, adding capers, a pinch of chopped parsley and the black olives.
Step 5
Add the Arrabbiata sauce and set aside.
Step 6
Boil the Penne rigate in plenty boiling water.
Step 7
Drain al dente, toss with the cod spicy sauce, and serve.
Step 8
Parsley as garniture.
