Barilla Penne Rigate with Arrabbiata Sauce, Cod and Black Olives

Made with

Barilla Penne Rigate

Share
Print
Prep
Cook
Skill
Accomplished


Ingredients

Ingredients for 4 people      
 
  • 340g Barilla® Penne Rigate
  • 1 jar Barilla® Arrabbiata sauce
  • 200g Cod
  • 60g Black pitted olives
  • A pinch of chopped parsley
  • 20g Extra virgin olive oil (evoo)

 

Instructions

  • Bring water to boil, slightly salted.
  • Cut the cod chair into small chunks and the pitted black olives as well.
  • Heat a large Teflon pan with 2 tbs of extra virgin olive oil.
  • Cook the cod, adding capers, a pinch of chopped parsley and the black olives.
  • Add the Arrabbiata sauce and set aside.
  • Boil the Penne rigate in plenty boiling water.
  • Drain al dente, toss with the cod spicy sauce, and serve.
  • Parsley as garniture.
Show more