Recipe for 4 people

Bring boiling water at least 6 liters of water and reduce 350/400 gr. di pacchero liscio Dieciprimi: cooking for about 15/16 minutes;

In the meantime, bring a saucepan with water to a boil and lower 200 gr. stockfish for 5 minutes.

Open a 400 g box. of Dieciprimi tonatoes, 100 gr. of black olives from Gaeta and capers taking care to desalinate them with plenty of water.

In a large frying pan put 5 tablespoons of oil with crushed garlic with the palm of your hand and put on fire for at least 5 minutes, lower the tomatoes having them first separated from the sauce side, (make another use of this)

Clean the stockfish and crumble it, so as to remove any thorns (I recommend using the mussillo).

Combine with cherry tomatoes, olives and capers over medium heat, remove the garlic and add 1/2 glass of white wine and in the meantime let the pasta cook.

Also set aside a ladle of cooking water.

Drain the pasta and add all the seasoning.

Stir for a couple of minutes (if necessary add a little cooking water) and add parsley to the previously chopped cascade.

Serve and add a dash of olio EVO dieciprimi containing the chilli pepper


400 gr. di Paccheri Dieciprimi

200 gr. di stoccafisso

400 gr. di pomodorino Dieciprimi

100 gr. olive nere di Gaeta

1 spicchio d’aglio

1/2 Bicchiere di vino bianco

capperi a piacere

Olio EVO Dieciprimi