Thanks to a shopping trip to ALDI on Via Larga in Bologna, today I prepared the recipe for a first course of squid ink farfalle with cherry tomatoes and shrimp, colorful and appetizing!
The pasta is obviously dry and has only one drawback because during cooking some farfalle break, but overall it holds cooking well and with this sea sauce the flavor is guaranteed!
If you are skilled housewives, you can buy squid ink and have the patience to make handmade pasta that you can also freeze for future family meals!
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SQUID INK FARFALLE WITH CHERRY TOMATOES AND SHRIMP
The ASI kitchen
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Squid Ink Farfalle with Cherry Tomatoes and Shrimp Recipe
- 9 oz squid ink farfalle
- 10.5 oz cherry tomatoes (yellow and red)
- 1 tbsp tomato paste
- 12.5 oz shrimp (already boiled)
- 1 pinch dried chili pepper (flakes for me)
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste chopped parsley
Tools for Squid Ink Farfalle with Cherry Tomatoes and Shrimp
For this dry pasta first course squid ink farfalle, I recommend preparing the sea sauce and then tossing the pasta with this pot
The body of the pan is made of aluminum, with a twin block handle that will remain intact forever. No nickel, PFOA, heavy metals, and suitable for all heat sources including induction thanks to the net bottom!
This type of pan would also be perfect for me to make a risotto-style cooking of the squid ink farfalle, adding the dry pasta to the sauce and bringing the pasta to cook by adding some vegetable broth (if you happen to have the broth, ps water obtained from the opening of mussels and/or clams well filtered, be sure to add it!).
Steps
1) I prepare the sauce by putting some extra virgin olive oil in a pan and when it is hot, I add the garlic letting it sauté for a few minutes.
2) Now I add the yellow and red cherry tomatoes washed and cut into wedges:
3) I mix well and let it flavor, then adding the tomato paste and half a glass of tap water.
4) Season with salt and pepper and cover with the lid, continuing cooking for 5 minutes.
5) I remove the lid and add the shrimp already boiled, continuing over moderate heat for 7/8 minutes, stirring carefully.
6) In the meantime, I’m cooking the pasta, in this case, the squid ink farfalle bought at the ALDI supermarket in salted boiling water for the time indicated on the package.
7) I drain the pasta al dente and humid and pour it into the sauce pan adding the chili pepper and a nice amount of fresh chopped parsley.
8) All that’s left is to toss the pasta allowing the sauce to envelop the farfalle and serve immediately at the table!
Enjoy your meal!
Annalisa
If you like the sea sauce, I leave you this recipe
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Annalisa says …
Tips for the guaranteed success of the squid ink farfalle with cherry tomatoes and shrimp recipe
1) Flavor the sauce with chili pepper, very useful to give a boost to the taste, but also add plenty of chopped parsley, OK?
2) As I said, the pasta is not “perfect” and to prevent it from breaking or anything else, I recommend adding 1 tablespoon of oil to the cooking water.
3) Cherry tomatoes, grape tomatoes, pachino tomatoes: these are the varieties that can be used to prepare the sauce for the recipe, although I confess, I prefer the cherry tomatoes because they have few seeds and are the best for this sauce (at least for me!).
4) Drain the pasta while moist and save the starchy cooking water to help bind the pasta and sauce well.
How to vary the sauce of the squid ink farfalle with cherry tomatoes and shrimp recipe
1) Not only boiled shrimp but also prawns, king prawns, and even shellfish such as mussels and clams are suitable for this colorful and appetizing seafood first course, which you need to purge before using by soaking them in salted water for at least 3 hours!
