If you’re looking for an easy dish to prepare, perfect for a dinner in a few minutes, you’re in the right place! Today I offer you the recipe for pasta with cuttlefish ragout, a seafood first course rich in flavor but quick to make even on the busiest evenings.
This recipe combines the simplicity of the ingredients with the speed of execution, making it ideal for those who do not want to give up taste despite having little time available.
The cuttlefish ragout is a light and fragrant variant of the classic ragout, perfect for those who love marine flavors without having to spend hours at the stove. With a few steps and genuine ingredients, you will be able to bring to the table a first course that will win everyone over.
Preparing this easy and quick pasta will allow you to organize a dinner in a few minutes without stress, giving you and your guests a journey into the scents of the sea.
Discover with me how to make pasta with cuttlefish ragout: you will need few ingredients, a handful of minutes, and a great desire to enjoy a simple but irresistible dish!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for Pasta with Cuttlefish Ragout
- 9 oz cuttlefish (frozen or fresh)
- 6 oz pasta (spaghetti or linguine)
- 12 oz tomato pulp
- 1 clove garlic
- Half onion
- to taste salt
- to taste pepper
- 2 tbsp extra virgin olive oil
Tools for Pasta with Cuttlefish Ragout
- 1 Pan pan
- 1 Pot pot
- 1 Knife kitchen knife
- 1 Wooden Spoon wooden spoon
Steps for Pasta with Cuttlefish Ragout
Clean the cuttlefish and cut them into cubes. If you have the tentacles, cut them into pieces too. Rinse them well. In a pan, sauté the oil with the garlic and finely chopped onion. Once browned, add the cuttlefish and let them flavor for a few minutes, stirring with the wooden spoon.
Once the cuttlefish are well browned, we can add the tomato pulp (or whole peeled tomatoes, in this case crush them a bit with a fork).
Adjust with salt and pepper, lower the heat, and cover with a lid. Let it cook gently for 15 or 20 minutes. If the sauce dries too much, extend it with a little water. The ragout should be nice and dense.
Now we can cook the pasta in plenty of salted water. Almost at the end of cooking, drain them and transfer them to the pan, where we will toss them with the sauce. Our pasta is ready.
Tips
For this dish, you can use classic spaghetti or even linguine.
I prefer to use tomato pulp, but depending on the time you can also use whole peeled tomatoes or tomato sauce.
Questions and Answers
Can I prepare the cuttlefish ragout in advance?
Of course! The cuttlefish ragout is perfect for being prepared in advance. You can store it in the fridge for one or two days or freeze it. This way, when you want to organize a quick dinner, you just have to cook the pasta and season it!
