A traditional Christmas Eve preparation to honor the Feast of the Seven Fishes. Serve over DaVinci Pasta's Penne Rigate and enjoy the delicious pasta in all its glory!
1. Prepare and soak your baccalà at least 3 days prior.
2. In a medium saucepan, heat the olive oil over medium heat. Add onion and pepper pieces and allow to cook until they just begin to get golden in color and the onion have softened, about 8 minutes. Add crushed pepper and tomatoes, then bring to a soft boil, stirring often. Lower the heat, add the baccalà pieces and simmer for 20 minutes.
3. Add the chopped parsley and season, as needed, with salt and simmer for another 10 minutes. Be careful not to over-salt, as the fish may already bring enough salt to the finished sauce. Turn off the heat and drizzle with extra virgin olive oil.
4. Serve this sauce with DaVinci penne rigate cooked al dente. The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.
Elevate your weeknight dinner with this quick and flavorful Aged Gouda Pesto Pasta recipe. The rich, nutty flavor of A Dutch Masterpiece 12-Month Aged Gouda pairs perfectly with the vibrant, herbaceous pesto made from fresh basil, garlic, and a hint of zesty lemon. Tossed with DaVinci Bowtie Pasta and a drizzle of premium extra virgin olive oil, this dish is simple yet sophisticated. Ready in just 20 minutes, it’s the perfect choice for an easy, crowd-pleasing meal. Serve it warm or at room temperature, and don’t forget to garnish with extra aged Gouda for that final touch of indulgence!
Nothing says summer quite like a garden variety of vegetables and herbs like in this Summer Pasta - complete with savory zucchini, soft ricotta, and fresh basil!