Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)
Ingredients
- 21 ounces fresh orecchiette pasta
- 1 tablespoon extra-virgin olive oil
- ½ shallot, thinly sliced
- 12 ounces small squid, cleaned and cut into strips
- ½ cup white wine
- 6 tomatoes, quartered
- 2 zucchini, cut into long, thin strips
- salt
- ¼ cup chopped fresh parsley
- ground black pepper
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Instructions
- 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.
- 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.
- Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.
- 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.
Source
Original recipe: View Original