Name: Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Fresh orecchiette pasta - 21 ounces; Extra-virgin olive oil - 1 tablespoon; Shallot, thinly sliced - ½; Small squid, cleaned and cut into strips - 12 ounces; White wine - ½ cup; Tomatoes, quartered - 6; Zucchini, cut into long, thin strips - 2; Salt - 2; Chopped fresh parsley - ¼ cup; Ground black pepper - ¼ cup

Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

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Ingredients for - Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)

1. Fresh orecchiette pasta - 21 ounces

2. Extra-virgin olive oil - 1 tablespoon

3. Shallot, thinly sliced - ½

4. Small squid, cleaned and cut into strips - 12 ounces

5. White wine - ½ cup

6. Tomatoes, quartered - 6

7. Zucchini, cut into long, thin strips - 2

8. Salt - 2

9. Chopped fresh parsley - ¼ cup

10. Ground black pepper - ¼ cup

How to cook deliciously - Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)

1. Stage

Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.

2. Stage

Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.

3. Stage

Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.

4. Stage

Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.