Bucatini Pasta with Cuttlefish
calories: medium
category: first course
cost: medium
difficulty: easy
preparation time: 30
Ingredients
Bucatini 600 gr.
Baby cuttlefish 1 Kg.
Garlic 2 cloves
Ripe tomatoes 8
Parsley 1 sprig
Oregano 1 teaspoonful
Extra-virgin olive oil (from Puglia) ˝ glass
Dry white wine ˝ glass
Chili 1
Salt to taste
See our
Wine Tips
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Baby cuttlefish 1 Kg.
Garlic 2 cloves
Ripe tomatoes 8
Parsley 1 sprig
Oregano 1 teaspoonful
Extra-virgin olive oil (from Puglia) ˝ glass
Dry white wine ˝ glass
Chili 1
Salt to taste
See our
Wine Tips
for your meals
Preparation Clean the cuttlefish and remove the sack of ink. Then cut them into small pieces and slices. Scald the tomatoes in boiling water. Remove them and skin them. Remove the seeds. Crush the garlic and brown it in oil in an earthenware pot. Add the cuttlefish and then the wine. Let the wine evaporate quickly at a high heat.
Dice the parsley and leave a spoonful aside. Add the rest to the cuttlefish together with the oregano, the chilli and the tomatoes. Salt it and let it cook for 20 minutes. Then remove the garlic.
Cook the bucatini "al dente", drain them and add the pasta to the cuttle fish. Stir for two minutes at a high heat then sprinkle the dish with the remaining parsley. The Chef's tips Leverano Rosato is an 11.5° rosy coloured, fruity, dry wine to be served at 14 to 16°C. Curiosity It is a good idea not to throw away the ink removed from the sack as it can be frozen and then used to make another well-known Italian dish – Risotto con nero di seppie - Black cuttlefish risotto.
Dice the parsley and leave a spoonful aside. Add the rest to the cuttlefish together with the oregano, the chilli and the tomatoes. Salt it and let it cook for 20 minutes. Then remove the garlic.
Cook the bucatini "al dente", drain them and add the pasta to the cuttle fish. Stir for two minutes at a high heat then sprinkle the dish with the remaining parsley.
