PASTA WITH CUTTLEFISH: a first course that smells of the sea. Today I’m telling you about a simple and delicious recipe whose star is the delightful cuttlefish: Pasta with Cuttlefish. A truly tasty first course despite its simplicity, and you can prepare it with fresh cuttlefish or frozen ones — both are fine. A few simple ingredients create a wonderful dish, and don’t forget the bread to mop up the delicious sauce. Let’s head to the kitchen and prepare together a tasty Pasta with Cuttlefish.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 250.08 (Kcal)
- Carbohydrates 30.90 (g) of which sugars 5.25 (g)
- Proteins 19.57 (g)
- Fat 4.82 (g) of which saturated 0.49 (g)of which unsaturated 0.40 (g)
- Fibers 2.05 (g)
- Sodium 657.67 (mg)
Indicative values for a portion of 250 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 for Pasta with Cuttlefish
- 11 oz pasta (the shape you prefer)
- 1 1/3 lb cuttlefish (cleaned)
- 1 2/3 cups cherry tomatoes (or peeled tomatoes)
- 2/3 cup white wine
- to taste extra virgin olive oil
- 1 clove garlic
- 1 bunch parsley
- to taste salt
How to prepare Pasta with Cuttlefish
Cut the cuttlefish first into strips and then into small pieces; roughly chop the cuttlefish tentacles. Put 3 tablespoons of oil, the cleaned and chopped garlic clove and the cuttlefish into a large skillet. If you prefer to remove the garlic clove later, add it whole without chopping it.
Lightly sauté, stirring with a wooden spoon over medium heat, then pour the white wine into the pan. Let the wine evaporate over low heat.
Add the cherry tomatoes (washed and halved) to the pan or, if you prefer, the peeled tomatoes cut into small pieces. Season with salt and cook over medium heat for 16-18 minutes.
To be sure, taste the cuttlefish, but do not overcook them because they will become tough. Finally add a generous sprinkle of chopped parsley.
Cook the pasta (I use linguine) in plenty of salted water and drain it al dente. Toss the pasta directly into the pan with the sauce and mix well. Serve the Pasta with Cuttlefish, adding a pinch of black pepper or chili flakes if you like.
Variations and Tips
For a more flavorful dish you can add 3-4 finely chopped sun-dried tomatoes to the sauce.
Also read my recipe for Pasta with Sea Bass and Cherry Tomatoes
