• Main Courses
  • Pasta

Pasta with Cod, Olives, and Tomatoes



  • 1 3/4 cups macaroni (200 g)
  • 1 1/4 cups desalted cod (300 g)
  • 2/3 cup Taggiasca olives (100 g)
  • 8 cherry tomatoes
  • 2 tomatoes
  • ½ onion
  • 1 garlic clove
  • 3 capers
  • Extra virgin olive oil
  • ½ teaspoon chopped parsley
  • Salt to taste


Finely chop the half onion and slice the garlic.

In a pan, sauté the onion and garlic in extra virgin olive oil.

Add the halved cherry tomatoes and chopped tomatoes, and cook for about 10 minutes.

Add the capers and Taggiasca olives.

Cut the cod into cubes and add it to the sauce. Cook until the cod is well cooked and the sauce has slightly thickened. Remove the garlic.

Cook the macaroni in plenty of salted water according to package directions for al dente (about 6 minutes).

Drain the pasta and transfer it to the pan with the sauce.

Mix the pasta well with the sauce over medium heat to allow the flavors to blend.

Add a drizzle of olive oil and the chopped parsley.

Serve the pasta hot.

Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.