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

Looking for recipes Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta), our own site provides recipes Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta) that an individual need Listed below are the tested recipes Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta) of which you need

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

"Squid and zucchini is a typical pairing in Italian cuisine. Try this pasta dish and you'll see why! [Recipes originally submitted to Allrecipes.it]"

Ingredients :

• 21 ounces fresh orecchiette pasta
• 1 tablespoon extra-virgin olive oil
• 1/2 shallot, thinly sliced
• 12 ounces small squid, cleaned and cut into strips
• 1/2 cup white wine
• 6 tomatoes, quartered
• 2 zucchini, cut into long, thin strips
• salt
• 1/4 cup chopped fresh parsley
• ground black pepper

Instructions :

Prep : 25M	Cook : 4M	Ready in : 50M

• 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.

Notes :

• Cook's Notes:
• The sauce should cook only for 10 minutes in total: this way the zucchini will remain crisp and squid won't become chewy.
• If you don't have fresh orecchiette, replace with dry orecchiette or any other kind of short dry pasta, such as macaroni, penne, or fusilli.
• A few tips to cook pasta perfectly, as Italians would do: Use a large amount of water, around 1 quart per 4 ounces of pasta. Add the pasta only when the water is boiling; stir, then bring back to the boil, stirring from time to time. Cook 1 minute less than the time suggested on the packet; drain and reserve some of the cooking water. Add the pasta to the sauce and finish cooking, adding some of the reserved water as needed. Serve straight away! Also, never rinse pasta; you'll lose the starch needed to keep it moist.

I want to thank visiting our blog. no longer forget to bookmark each of our site, if our web-site provides the best dishes.