Pasta with cuttlefish and cherry tomatoes is one of the seafood dishes I love the most, and I thank my mom for teaching me how to make it.
The cuttlefish sauce can be prepared with fresh cherry tomatoes or with tomato pulp or puree, which will make it “redder.”
Here below is my other version, which I paired with fresh pasta, specifically ravioli.
If you’re not familiar with seafood sauces, don’t worry, my very simple recipes will be perfect.
Shall we go to the kitchen?
If you love seafood recipes, check out these ones below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to prepare pasta with cuttlefish and cherry tomatoes
- 10 piccadilly tomatoes
- 2 cloves garlic
- 1 tbsp chopped parsley
- as needed extra virgin olive oil
- 10 olives (whichever you prefer)
- as needed capers (if you don't like them, you can omit this ingredient)
- 3.5 oz wine (white, but if you don't have it, red is also fine)
- as needed pine nuts
- 1.3 lbs cuttlefish
- 1 cup water
- as needed salt
- chili pepper (optional)
- 8.8 oz pasta (I use 250g, you use your own measurements)
- as needed peas (optional, if you like them)
Tools
- 1 Saucepan
- 1 Colander
- 1 Fork
- 1 Knife
Steps
First, take the cuttlefish and rinse them well under water, let them drain and then cut into strips.
Now put them in the pan and let them release their excess water.
You’ll see it only takes a few minutes.
Otherwise, this water if not drained would end up in the sauce, diluting it.
Now add 2/3 tablespoons of oil over the cuttlefish already in the pan, more if you prefer.
Add the garlic, one whole and the other chopped.
Sauté and add the sliced cherry tomatoes, olives, capers, salt, parsley, chili pepper, and a pinch of sugar.
Let the sauce thicken for about 10 minutes.
Now slightly increase the heat and deglaze with the wine.
Once evaporated, lower the heat and add 1 cup of hot water and let it cook.
The cooking time also depends on your taste, I cook for half an hour/forty minutes (because I like softer cuttlefish) and then taste.
I recommend you do the same (taste), to decide whether to cook longer or finish.
Once the cooking is verified, our sauce is ready to marry with the pasta you love the most.
Once the pasta is cooked, combine it with the sauce.
Take the fork and enjoy your dish.
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