Baccala Tomato Sauce With Linguine

Baccalà pasta is a traditional Christmas Eve preparation to honor the Feast of the Seven Fishes. The tomato sauce is served with linguine, and like most Italian sauces, it should be light and thin in consistency—just thick enough to coat the pasta.

source	Delallo
categories	holiday, italian, main dish, pasta, seafood
yield	Serves 6
prep time	5 mins
total time	35 mins

INGREDIENTS

¼ cup DeLallo Extra Virgin Olive Oil, plus more for drizzling

1 Small onion, cut in half

½ of a red pepper, cut into 2 Lrg pieces

Crushed red hot pepper, optional

2 28oz cans DeLallo San Marzano Style Crushed Tomatoes

1 ½ lbs baccalà, prepared

¼ cup chopped Italian flat-leaf parsley

Salt, if needed

DeLallo Linguine, cooked.

INSTRUCTIONS

1. Prepare and soak your baccala at least 3 days prior. View our blog post to learn How to Prepare your Christmas Baccala.

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 baccala� 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. Serve this sauce with linguine cooked al dente.