In Bologna, the weather is decidedly and rightly wintry: very cold, various drizzles, thick and dense fogs that combined with Covid-19 do not really help to live honestly! And today, to overcome this melancholy inside and out, I prepared this pasta with zucchini and squid, a simple and very good seafood first course!
As pasta, I chose rigatoni, but it’s a sauce that also goes well with long pasta, both fresh and dry.
GRILLED SQUID AND VEGETABLES
TROCCOLI WITH SQUID AND BROCCOLI
PASTA WITH ZUCCHINI AND SQUID
The AASI kitchen
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz rigatoni
- 10.5 oz squid
- 7 oz zucchini
- 10 cherry tomatoes
- 1 clove garlic
- 1 1/2 glass dry white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste parsley (chopped)
Tools
- Casserole
- Bowl
- Knife
- Pan
- Cutting Board
Preparation
To prepare this first course let’s start by cleaning the squid by washing them and removing the gladius and the internal sac.
Then you need to peel them, taking care to remove the beak and the eyes.
Now it’s just a matter of cutting everything into rings that I will put in a bowl for the moment.
Now we wash and trim the ends of the zucchini, then cut them into cubes. I put a drizzle of oil in a saucepan with the garlic clove, and when it’s golden, I remove it and add the squid rings, cooking them very briefly over high heat.
When they have “reduced,” I remove them and pour the white wine over the cooking base, stirring with a wooden spoon and deglazing everything.
For the pasta squid sauce I add the zucchini cubes to the pan, continuing to cook for about 5 minutes.
At this point, I add the washed and quartered cherry tomatoes.
I also add the squid rings, adjusting the seasoning with salt and pepper.
The pasta is missing, so I drop the rigatoni into the pot where salted water is boiling and cook them: I like pasta al dente, I like to feel it under my teeth!
I drain the pasta (for safety keep a small glass of water) and add it directly to the sauce, adding chopped parsley and sautéing it to flavor and blend well (add boiling cooking water if the sauce is dry)
All that’s left is to plate the pasta with zucchini and squid!
Enjoy your meal!
Annalisa
