Chef Andrea Moio
200g soaked salt cod (soak for at least 24 hours before cooking, changing the water 3-4 times, and keep always in the refrigerator immersed in water)
50g black olives
1 can of cherry tomatoes
1 clove of garlic
100ml extra virgin olive oil
finely-chopped parsley to taste
3 leaves of basil
ground chilli pepper to taste
1 ladleful fish stock
salt to taste
Cut the salt cod into small pieces.
In a frying pan, sauté garlic in extra virgin oil until golden, then remove it.
Add the olives, salt cod pieces and chilli pepper. Sauté gently, using a spatula to turn it without breaking up the fish. Then add the fish stock and let it reduce.
Add the canned cherry tomatoes and basil and cook covered over medium heat for about 10 minutes.
Do not add salt to the sauce as the salt cod will already salt the sauce, but taste and adjust before serving.
The sauce is ideal for pasta, preferably long shapes, or for toasted bread.