INGREDIENTS
• clippings desalted cod
• 1 handful of capers
• 1 green olives
• 1 black olives toasted
• Parsley
• Oil
• salt
• paprika
• 10 tomatoes datterini
PROCEDURE
Break a clove of garlic and I do "burn" in the pan with the oil. When I take it out just browned.
Meanwhile wash and I open the datterini into four parts. Squeeze slightly to lose a bit 'of water, then put it in a pan and briefly jump.
I raise the boiling salt water - attention, half the usual dose of salt - and drop the spaghetti.
Wash and squeeze the capers, and I add them.
Reeled off the olives, green and black, the cutting Pezzoni coarse and add.
Cut the skin from scraps of cod and i break erratically, then I insert it in the pan with the other ingredients.
After seven minutes of cooking spaghetti draw water and add them to the base so obtained, and jump vigorously.
Chopped parsley, I remove the pan from the heat, add and jump again, briefly.
I put in the dishes and irroro with a little olive oil and a sprinkle of paprika.
