Spaghetti con Baccalà pomodorini freschi 

The cod, savory and full-bodied fish, gives our spaghetti dish its unique taste; the cherry tomatoes make the preparation balanced.

INGREDIENTS for 2 people

230 g spaghetti

250 g desalted cod

20 cherry tomatoes

extra virgin olive oil

a pinch of oregano

grated untreated lemon peel

1(small) clove of garlic

PROCEDURE

Wash the cod and cut it into small pieces; wash the cherry tomatoes and cut them in half in a pan heat the extra virgin olive oil and fry the chopped garlic, then add the cherry tomatoes and cook for 5 minutes; at this point add the cod and a pinch of oregano and cook for another 10 minutes. At the end add the lemon peel. Boil the spaghetti in water and salt, drain them al dente and season in a pan for a few minutes.