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Mezzi Rigatoni with cod in a Neapolitan sauce

Ingredients for 4 people
  • 14 oz PGI Gragnano Mezzi Rigatoni
  • 8 cherry tomatoes
  • 6 Neapolitan papaccelle
  • 12 oz cod filet
  • 4 tbsp EVO oil
  • 2 cloves garlic
  • 20 capers
  • 15 black olives
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • 1 cup white wine
  • to taste Salt, pepper and chilli

mezzi rigatoni papaccelle e baccalà


  1. Pour the oil in a saucepan and brown the garlic together with the chilli. Add the chopped tomatoes and chopped papaccelle and cook over high heat for 10 minutes. Add salt, vinegar, sugar and deglaze with wine. Remove from heat, eliminate the garlic, mix all together and set aside.

  2. Pour the oil in a pan and brown the garlic and the chilli. Add the cod into pieces together with capers, olives, pepper and sauté until ready.

  3. Cook the pasta in salted water and drain it al dente. Season the pasta with the papaccelle sauce and finish the dish with the cod on the top.


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