Recipes / Recipes with Spaghetti
Spaghetto Quadrato with cuttlefish and peas
Cooking time
20 minutes
Level
Easy
Serves
4
INGREDIENTS
- Spaghetto Quadrato 320g
- Fresh or frozen peas 200g
- Onion 50g
- Candied tomatoes n.10 pz
- Cuttlefish medium-sized n.4 pz
- Clove of garlic from Sulmona n.1 pz
- White wine n.1 glass
- Lemon n.1
- Water and ice to taste
- Extra virgin olive oil to taste
- Salt & White pepper to taste
In this recipe we recommend using:
SPAGHETTO QUADRATO N.1
HOW TO COOK
1
Blanch the peas in boiling water well salted for two minutes and then allow to cool in ice and water. Meanwhile simmer the peas for ten minutes in a pan lightly chopped onion and later add a cup of hot water and bring to a boil. Blend the mixture and let it rest.
2
Clean the cuttlefish and cut into small pieces. In a pan, gently brown the garlic, add the cuttlefish and fry them. Blend with drops of white wine, simmer for five minutes.
3
In boiling salted water cook the Spaghetto Quadrato® 1, drain the pasta and toss in the pan with the cuttlefish flavor for them.
4
Put in the pot two tablespoons of cream of peas and then put over the Spaghetto Quadrato with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.
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