Pasta con Baccala` ___

Pasta con Baccala`


For the Pasta:

  • 1 pound dried baccala`
  • 4 scallions
  • 0.5 cup Kalamata or Gaeta olives
  • 4 cups peeled tomatoes
  • salt & hot pepper
  • extra virgin olive oil


Before you can cook dried baccala` you need to remove the saltiness. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.

Put some oil in a pan and add the scallions cut in large pieces.

Saute` the scallions until they are soft, then liquefy the peeled tomatoes in a blender and add to the pan.  Add some hot pepper as desired.

Cook for 20-25 Mins. and add the baccala` and the olives.

Cook for 10-15 Mins. or until the baccala` breaks at the touch of a fork.

Serve over ditalini pasta or pasta of your choice.