Slowly heat the oil with the onion in a pan over low heat. Add codfish and cook for few minutes and simmer with white wine until reduced. Then put small diced tomatoes and cook for 15 minutes. Season to taste with salt.
In another pan toast breads crumble with a little bit of oil.
Cook Taglioni filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with sauce, add a little bit of chilli pepper and toast breads crumble.
Serve adding a touch of chopped parsley.