Tomato Sauce with Cuttlefish for Pasta and Rice.
You know, I’ve told you more than once that I am Lombard for generations. Fish at my house when I was little? Nothing! I certainly didn’t grow gills, and unfortunately, even now, I don’t like cooking dishes that contain fish very much. I try it every now and then, with very simple things, for example, quick sauces, because actually, I like fish, but I like it more at the restaurant, when it is brought to me already nicely cooked on the plate. Then I do enjoy it, maybe inside nice pasta dishes, I really like it. In the despair of “what the heck do I make for dinner when I have no idea,” today, however, I dive into the sea and fish out this tasty little recipe to dress al dente spaghetti. Simple, quick, economical, but very good!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12.35 oz cuttlefish (frozen)
- 2 tablespoons extra virgin olive oil
- 1 shallot
- 7.05 oz tomato pulp
- 1 teaspoon chopped parsley
- Half glass dry white wine
- to taste salt
- 1 pinch chili pepper
Tools
- 1 Pan
- 1 Wooden Spoon
- 1 Knife
- 1 Lid
- 1 Cutting Board
- 1 Bowl
Steps
Really easy to prepare, this little sauce with cuttlefish will take just a few minutes of your precious day. Start by defrosting the cuttlefish, I soak them in water and salt, as an old friend of my mom’s, born and raised in a seaside place, advised me that this way they ‘recover’ from freezing. True or false, I keep doing it because rinsing with fresh water seems to make them lose more flavor. Then drain, dry them well, and cut into not-too-thin strips.
In a nice wide pan, where you’ll later toss the pasta, put a couple of tablespoons of EVO oil, 1 chopped shallot and 1 teaspoon of chopped parsley and a pinch of dried red chili pepper. Sauté for a few minutes over medium heat, making sure not to burn the shallot. It should just soften.
When the shallot is wilted, add 7 oz of tomato pulp and moderately season with salt. Cook for about 5 minutes over high heat.
Put the cut and well-dried cuttlefish in the sauce, stir and let it flavor for 5 minutes.
Now complete the recipe by adding the dry white wine, stir, cover with a suitable lid for the pan and cook over moderate heat for 30 minutes.
My Advice
If using defrosted cuttlefish, consume the sauce on the day of preparation or at most the day after, storing it in the refrigerator.
