Half Paccheri with Beer Cod and Yellow Tomatoes

If the cod has not been soaked, soak it and change the water for 24-48 hours in the refrigerator; otherwise, proceed with the soaked, drained, and dried cod with kitchen paper, then cut it into medium-sized pieces.

Slice the onion thinly and lightly crush the garlic clove. Wash the yellow tomatoes and cut them in half.

In a large non-stick skillet, heat the olive oil, add the onion and sauté it medium heat for 4-5 minutes until transparent; add the garlic and, if desired, a pinch of chili pepper.

Add the tomatoes to the skillet and cook for a few minutes until they start to break down; season with salt and pepper.

Add the pieces of cod to the skillet, lightly brown them on both sides for 2-3 minutes, then deglaze with the beer. Let the alcohol evaporate and cook on medium-low heat for about 10-12 minutes, until the cod is tender and the sauce has slightly thickened. Add capers if using.

Meanwhile, bring a pot of salted water to a boil and cook the half paccheri al dente according to the package instructions.

Drain the pasta, reserving a little cooking water; transfer the paccheri to the skillet with the cod and toss briefly over high heat, adding a ladle of cooking water if necessary to amalgamate the sauce.

Remove from heat, sprinkle with chopped parsley, and adjust with salt and pepper. Serve the half paccheri with cod and yellow tomatoes immediately while hot.