Step-by-Step Instructions
Prepare the Baccalà
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.
Once soaked, drain, rinse well, and pat it dry with a paper towel. Cut into bite-sized pieces.
Cook the Sauce
Heat the olive oil in a large skillet over medium heat.
Sauté the onion and garlic until soft and fragrant, about 3 minutes.
Add the chili (if using), olives, and capers. Stir well.
Pour in the canned tomatoes, breaking them up with a spoon. Let the sauce simmer for 15 minutes, stirring occasionally.
Season the sauce with salt and pepper to taste.
Cook the Baccalà
Add the baccalà pieces to the simmering sauce.
Cover and cook for 10–15 minutes, turning the fish gently halfway through, until it is tender and flaky.
Cook the Paccheri
Bring a large pot of salted water to a boil.
Add the paccheri pasta and cook according to package instructions (typically 12–14 minutes).
Reserve 1 cup of pasta water, then drain the pasta.
Combine and Serve
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.
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.
