Calamarata with filleted cods and olives

Tempo 20'  


(for 4 people)
– 500 g of Calamarata Orogiallo
– 350 g of filleted cods already boned and peeled
– 60 g of stoned black olives
– 1 can of tomato pulp
– 3 anchovy fillets
– 1 shallot
– 1 clove of garlic
– 1 bunch of parsley
– 1 little chilli pepper
– 30 g of capers
– 8 leaves of basil
– salt just enough


Chop the filleted cods in little pieces. In a large pan let brown the garlic lightly pressed together with the chopped shallot, add the chopped parsley, the chilli pepper and the filleted cods and let cook for about 2 minutes. Add the tomato pulp and after some minutes the finely chopped anchovy fillets, the capers and the olives cut in little pieces. Let cook the Calamarata in abundant salted water, drain them firm and let them flavour in the prepared condiment. Sprinkle with the roughly cut basil and serve immediately.