• 500 grams of rigatoni (or other pasta of your choice)
  • 6 dried tomatoes, finely chopped
  • 1 wad of chopped arugula
  • 300 grams of shredded cod
  • extra virgin olive oil
  • garlic


Boil enough water with a thin oil and cook the pasta. In a frying pan put the olive oil and chopped garlic generously. Let fry. Throw the shredded cod and cook. It will hold water and then dry. Add the chopped dried tomatoes and mix. We will not use salt because cod is already salty and probably dried tomatoes too. Drain the pasta and pour into skillet. Turn off the heat and mix the chopped arugula leaves. Serve immediately with Parmesan cheese, if desired.