Pasta with Salted Cod

Name: Pasta with Salted Cod
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Codfish (weight before desalting) 14.1 oz; Red Tropea onions 2.1 oz; Green olives pitted 2.8 oz; Capers in vinegar 3 ½ tbsp; Extra virgin olive oil 4 tbsp; White wine 1.7 oz; Parsley to taste; Fine salt to taste; Black pepper to taste; Bread crumb 0.8 cup; Extra virgin olive oil 3 ½ tbsp

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628

Calories per serving

Energy Kcal 628
Carbohydrates g 75.8
of which sugars g 3.8
Protein g 39.5
Fats g 17.5
of which saturated fat g 2.65
Fiber g 4
Cholesterol mg 82
Sodium mg 4574

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: High
Note 2 days of soaking the salted cod in cold water, changing it every 4 hours

PRESENTATION

Recipe by
Pasquale Schiavone

Pasta with salt cod is one of those dishes that just brings back tender memories. You know, like a big Italian holiday meal down south. Around Christmas, you’ll spot baccalà pasta recipe ideas everywhere—especially in places like Naples and Calabria. Families go all out, using salted cod for everything from soups to crispy fried bites. And this salted cod pasta dish? It stands out with a light sauce packed with briny olives and sharp capers. Really makes those tangy Mediterranean flavors pop. Honestly, a sprinkle of golden breadcrumbs on top gives that perfect crunch—just like the fried stuff folks eat on Christmas Eve with capitone.

Thing is, in Tuscany, they might stew their baccalà Livornese style with tomatoes, but here it’s all about keeping it simple. And look, it lets the pasta with salt cod take the spotlight.

In Southern Italy, many Italians swap out regular pasta for fregola—Sardinian toasted pasta—adding a little nutty flavor if you want to switch things up. Even though this baccalà pasta recipe is ideal for holidays, people make it year-round. It's pretty simple, filling and packed with that salty, moist fish flavor everyone loves along the coast. You’ll see different toppings or maybe chickpeas added in Apulia, but the main idea is always the same: turning simple ingredients into something really hearty. And satisfying.

The combo of olives, capers and salted cod is classic for a reason—each bite of this salted cod pasta dish is a little savory, a touch sweet from the tomatoes, and all kinds of satisfying. For sure. Whether you use spaghetti, penne, or try the Sardinian twist, this is one Italian seafood pasta that makes you feel like you’re celebrating with a big crowd—even on a weeknight. All those regional touches? They make it clear why traditional baccalà recipes keep popping up on Italian tables. Especially when folks want something special but still kinda homey. Really, this dish isn't just food—it is a connection to the rich tapestry of Italian coastal life.

INGREDIENTS

628

Calories per serving

Spaghetti 11.3 oz (320 g)

Codfish 14.1 oz (400 g) - (weight before desalting)

Red Tropea onions 2.1 oz (60 g)

Green olives 2.8 oz (80 g) - pitted

Capers in vinegar 3 ½ tbsp (50 g)

Extra virgin olive oil 4 tbsp (50 g)

White wine 1.7 oz (50 g)

Parsley to taste

Fine salt to taste

Black pepper to taste

For the crumble: Bread 0.8 cup (50 g) - crumb; Extra virgin olive oil 3 ½ tbsp (50 g)

Preparation

How to prepare Pasta with Salted Cod

To prepare the pasta with salted cod, start by soaking it to How to Desalt Cod it. Then transfer the pieces, or the whole piece if necessary, into a bowl and cover with plenty of cold water 1. Leave to soak for about 2 days, changing the water every 4 hours until the last time the water is completely clear 2. When it is finally desalinated, rinse the cod 3

and move to the cutting board. Pat the fish dry with paper towels to remove the excess water 4. Remove any bones with tweezers 5 and, with a knife, remove the skin and cut into cubes 6.

Chop a cleaned red Tropea onion with a knife 7 and slice the pitted green olives 8. Move to the stove: in a pan, pour the extra virgin olive oil and add the onion, let it fry for a few minutes over medium heat, then add the cod cubes 9.

After a few minutes, add very little salt, or omit it as desired, and a pinch of pepper, then add the sliced olives and drained capers; after a few minutes, deglaze with white wine and let it evaporate 10. While the sauce finishes its cooking, prepare the breadcrumb topping. In another pan, heat the oil and add the crumbled bread crumbs 11, cook until they become brown 12.

Cook the pasta in boiling salted water 13 and drain it 2-3 minutes before the end of cooking. Then drain the spaghetti into the pan with the sauce and finish cooking over high heat, adding pasta water as needed 14. Your pasta with salted cod is ready, garnish the dishes with a little of the breadcrumb topping and freshly chopped parsley, and enjoy your meal 15!

Storage

Once the pasta with salted cod is ready, it is recommended to consume it immediately, but if desired the sauce can be prepared a few hours in advance.