30 min 
Easy 
Ingredients (2 people)
- Aromatic herbs (Aniseed, fresh Oregano, Basil and Mint)
- Extra virgin olive oil to taste
- Garlic clove 1
- Lemon zest
- Pepper to taste
- Reginette pasta 160 gr
- Stockfish 100 gr
Preparation
- Bring the water to the boil, in the mean time skin the slice of stockfish, dice and marinate in extra virgin olive oil, pepper, aromatic herbs and lemon zest.
- Peal and crush a garlic clove, sear it in a pan in some hot oil, add the stockfish and Pomì chopped tomatoes.
- Aim to finish cooking ingredients in the pan approximately 2/3 into pasta cooking time, sauté contents to reduce excess liquid then arrange on a dish.
- Garnish with a sprinkling of sautéed bread crumbs and aromatic herbs.
