SPAGHETTI CUTTLEFISH and ARTICHOKES, a simple and delicious main course, light, perfect for lunch or dinner with fresh and tasty ingredients, a recipe for Sundays.
Spaghetti with cuttlefish and artichokes is a main course that combines products from the land and the sea, very easy to prepare and full of flavor, excellent with fresh and seasonal ingredients.
Of course, you can prepare the spaghetti with cuttlefish and artichokes using frozen products, and in this case, I suggest adding a bit of white wine during the cooking of the fish to add flavor.
It’s a dish I prepare from time to time, having the good fortune to live in a countryside area near the sea, I have the opportunity to find fresh and genuine products.
Follow me in the kitchen today, we have spaghetti with cuttlefish and artichokes.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 351.85 (Kcal)
- Carbohydrates 44.36 (g) of which sugars 10.78 (g)
- Proteins 18.97 (g)
- Fat 11.93 (g) of which saturated 1.55 (g)of which unsaturated 0.52 (g)
- Fibers 6.90 (g)
- Sodium 519.68 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz spaghetti
- 10.5 oz cuttlefish
- 2 artichokes
- 14 oz cherry tomatoes (or pulp)
- 4 tbsps extra virgin olive oil
- 1 clove garlic
Tools
- 1 Pan pan
Steps
Clean the artichokes, remove the tougher outer leaves, cut off the spiny tips, and clean the stem. Slice them and place them in a bowl with cold water and lemon juice.
Clean the cuttlefish, wash them well, and cut them into strips or pieces.
Heat the oil in a large pan, add the garlic and sauté over medium heat until golden.
Add the well-drained artichokes and sauté for a few minutes. Cook over medium-low heat for about 8-10 minutes until they are tender.
Combine the cuttlefish with the artichokes and cook for 5 minutes, stirring. Deglaze with white wine if you prefer, I don’t use it if the fish is fresh.
Pour the tomato pulp into the pan, mix well and cook over medium heat for 15 minutes, covered, stirring occasionally.
Adjust the salt and if you like, add a bit of chopped fresh chili pepper.
Meanwhile, cook the pasta until al dente.
Drain the spaghetti and transfer them directly to the pan with the sauce. Mix well to combine the flavors, adding a ladle of pasta cooking water.
Plate and garnish with fresh parsley.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
SPAGHETTI CUTTLEFISH and ARTICHOKES
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FAQ (Questions and Answers) SPAGHETTI CUTTLEFISH and ARTICHOKES
Can I use frozen ingredients for the spaghetti cuttlefish and artichokes recipe?
Of course! If you can’t find fresh ones, you can use frozen.
How can I substitute the artichokes?
You can substitute them with broccoli, savoy cabbage, or cabbage, which are perfect vegetables for the recipe.
