Sughetto di Baccalà: Pasta With Cod and Crunchy Walnuts

Dried codfish, baccalà — more intensely flavorful and with a firmer texture than fresh cod — pairs magnificently with pasta. This traditional dish from the southern region of Basilicata is a lovely mix of savory and sweet. Dense tomato sauce — rich with raisins, caramelized onion, tangy olives and oregano — mingle with the toothsome cod and is topped with crunchy toasted walnut breadcrumbs.

Baccalà doesn’t need refrigeration and can stay in your pantry for months. It’s tra