Paccheri al Baccalà alla Napoletana Recipe Guide

Paccheri al Baccalà alla Napoletana is a classic Italian dish hailing from Naples. It perfectly combines the richness of dried salted cod (baccalà) with a vibrant tomato-based sauce, beautifully paired with the hearty texture of paccheri pasta. This recipe is a wonderful example of Italian cucina povera, simple yet deeply flavorful cooking rooted in tradition. From my own personal experience, this dish is both comforting and satisfying, making it a perfect choice for a family meal or an elegant dinner. Let me show you how I make this delightful recipe step-by-step.

Notes on What to Expect When Making Paccheri al Baccalà alla Napoletana

1. Time Management:
   • The soaking process for the baccalà requires advance planning. While it’s mostly hands-off, you’ll need to allocate 1–2 days for soaking, depending on how salty the cod is.
   • The actual cooking process is relatively straightforward and can be completed in about an hour.
2. Flavor Balance:
   • Expect a beautifully balanced dish with a savory, slightly tangy tomato sauce, enhanced by the salty notes of olives, capers, and baccalà. The parsley adds a fresh, herbal finish.
   • If using chili, there will be a gentle heat that pairs well with the briny flavors.
3. Texture:
   • The paccheri pasta is large and hearty, making it the perfect vehicle for the sauce and chunks of baccalà.
   • The baccalà becomes tender and flaky, absorbing the rich flavors of the sauce.
4. Aromatic Experience:
   • As the sauce simmers, your kitchen will be filled with the enticing aromas of garlic, olive oil, tomatoes, and briny accents from the capers and olives.
5. Adjusting Consistency:
   • When combining the pasta and sauce, you may notice the sauce thickens. Using reserved pasta water is a helpful trick to achieve a perfectly silky texture.
6. A Bit of Care Needed:
   • The baccalà can be delicate once cooked, so handle it gently when stirring to keep the chunks intact.
   • Paccheri pasta can occasionally stick together during cooking, so stir it frequently while boiling.
7. Satisfying Reward:
   • The final dish is visually appealing, with the vibrant red sauce clinging to the pasta and pops of green parsley.
   • The combination of flavors is a true celebration of Neapolitan culinary tradition, comforting yet elegant.

Making this dish is an opportunity to connect with Italian heritage and enjoy a meal that’s as much about the journey of preparation as it is about the delightful flavors on your plate.

Overview

• Cuisine: Italian (Neapolitan)
• Course: Main Course
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Time to Stand: 1-2 hours (for baccalà soaking prep)
• Total Time: 2 hours, 10 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: ~450 kcal per serving
• Cost of Ingredients: Moderate

Ingredients

For the Paccheri and Sauce

• 300g paccheri pasta
• 400g baccalà (salted cod), soaked and rinsed
• 400g canned peeled tomatoes
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red chili (optional), finely chopped
• 10 black olives, pitted and sliced
• 1 tbsp capers, rinsed
• A handful of fresh parsley, chopped
• Salt and black pepper to taste
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Equipment Needed

• Large pot for boiling pasta
• Skillet or large pan for sauce
• Medium bowl for soaking baccalà
• Cutting board and knife
• Colander
• Wooden spoon or spatula
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Step-by-Step Instructions

1. Prepare the Baccalà

1. Soak the baccalà: Place the salted cod in a bowl of cold water and let it soak for 24–48 hours, changing the water every 8 hours.
2. Once soaked, drain, rinse well, and pat it dry with a paper towel. Cut into bite-sized pieces.

2. Cook the Sauce

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
3. Add the chili (if using), olives, and capers. Stir well.
4. Pour in the canned tomatoes, breaking them up with a spoon. Let the sauce simmer for 15 minutes, stirring occasionally.
5. Season the sauce with salt and pepper to taste.

3. Cook the Baccalà

1. Add the baccalà pieces to the simmering sauce.
2. Cover and cook for 10–15 minutes, turning the fish gently halfway through, until it is tender and flaky.

4. Cook the Paccheri

1. Bring a large pot of salted water to a boil.
2. Add the paccheri pasta and cook according to package instructions (typically 12–14 minutes).
3. Reserve 1 cup of pasta water, then drain the pasta.

5. Combine and Serve

1. Add the cooked paccheri to the skillet with the sauce, tossing gently to coat the pasta. Add a splash of reserved pasta water if the sauce is too thick.
2. Sprinkle with fresh parsley before serving.

Variations and Tips

• Substitutions for Dietary Needs:
  • For a pescatarian option, you can substitute the baccalà with fresh cod or even tofu for a plant-based alternative.
  • Gluten-free paccheri or another gluten-free pasta can be used for those with dietary restrictions.
• Make it Spicier: Add extra chili flakes for a spicy kick.
• Add Depth: A splash of white wine can be added to the sauce before simmering to enhance flavor.
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Notes on What to Expect

Paccheri al Baccalà alla Napoletana is a harmonious blend of tender pasta, rich sauce, and the unique savory flavor of baccalà. The sauce clings beautifully to the paccheri, creating a dish that feels both luxurious and comforting. It’s a conversation starter at any meal!

Nutritional Information Per Serving

• Calories: 450 kcal
• Protein: 28g
• Fat: 12g
• Carbohydrates: 55g
• Fiber: 6g

 Closing 

I hope this guide has made preparing Paccheri al Baccalà alla Napoletana seem a little less daunting. Have you tried it before, or has this recipe inspired you to give it a go? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your thoughts! 😊