A traditional Christmas Eve preparation to honor the Feast of the Seven Fishes. Serve over DaVinci Pasta's Penne Rigate and enjoy the delicious pasta in all its glory!
1. Prepare and soak your baccalà at least 3 days prior.
2. In a medium saucepan, heat the olive oil over medium heat. Add onion and pepper pieces and allow to cook until they just begin to get golden in color and the onion have softened, about 8 minutes. Add crushed pepper and tomatoes, then bring to a soft boil, stirring often. Lower the heat, add the baccalà pieces and simmer for 20 minutes.
3. Add the chopped parsley and season, as needed, with salt and simmer for another 10 minutes. Be careful not to over-salt, as the fish may already bring enough salt to the finished sauce. Turn off the heat and drizzle with extra virgin olive oil.
4. Serve this sauce with DaVinci penne rigate cooked al dente. The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.
Nothing says summer quite like a garden variety of vegetables and herbs like in this Summer Pasta - complete with savory zucchini, soft ricotta, and fresh basil!
Want an easy, delicious recipe that's both healthy and tastes amazing? Try this Shrimp Pasta recipe with DaVinci Elbow Macaroni for the perfect spring dish.