Sauté carrots, onions, and celery in a pan.
Cut the cod into pieces and add it to the sauté, browning for a few minutes.
Deglaze with white wine and let the alcohol evaporate.
Add the tomato paste, salt, pepper, and stir.
Drain the pasta al dente directly into the pan, add a ladle of cooking water, and mix well.
Plate and add some chopped parsley.
Total cost: just over €5.
Italia, Emilia Romagna
| Energy (kcal) | 130.57 |
| Carbohydrates (g) | 17.27 |
| of which Sugars (g) | 1.95 |
| Fat (g) | 0.47 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 7.42 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.03 |
