Pasta con Baccala

Pasta with Baccala`... perfect for Christmas Eve.

• 1 Lb - Dried Baccala`
• 4 Scallions
• 1/2 Cup - Kalamata or Gaeta Olives
• 4 Cups - Peeled tomatoes
• Salt & hot pepper
• EV Olive oil

Before you can cook dried baccala` you need to remove the saltiness. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.
Put some oil in a pan and add the scallions cut in large pieces.
Saute` the scallions until they are soft, then liquefy the peeled tomatoes in a blender and add to the pan.  Add some hot pepper as desired.
Cook for 20-25 Mins. and add the baccala` and the olives.
Cook for 10-15 Mins. or until the baccala` breaks at the touch of a fork.
Serve over ditalini pasta or pasta of your choice.

Source:

http://www.cookingwithnonna.com/italian-cuisine/pasta-con-baccala60.html