Tagliatelle pasta with squid sauce
Italian Seafood Recipe
Ingredients
- 100 ml tomato passata or 1 tablespoon of tomato paste
- 2 fresh tomatos
- 500 gr fresh squids
- 3 gloves garlic
- 100 ml dry white wine
- 250 gr fresh homemade tagliatelle
- salt
- Red pepper optional
- water
Instructions
- First, clean the squid thoroughly. Remove the thin outer membrane, then turn the hood inside out and take out the long, cartilage-like “bone” that runs along the body. Don’t forget to peel off the membrane from the inside of the hood as well. Check if the small "beak" in the mouth area has been removed—and you’re good to go! Rinse the cleaned squid under cold running water, place it in a colander to drain, and then slice it as shown in photo 1.
- To peel fresh tomatoes, either pour boiling water over them or dip them in boiling water for about 30 seconds. Then, gently peel off the skins (see photo 2). If possible, remove the seeds and chop the flesh as shown in photo 3.
- Heat some olive oil in a skillet and add garlic (photo 4). Once the garlic begins to turn golden, remove it from the pan (photo 5), then add the squid slices (photo 6). Sauté the squid over high heat, stirring constantly, for just about a minute.
- Pour in the white wine (photo 7). Keep cooking over high heat until the alcohol smell evaporates. Now, add the chopped tomatoes and either tomato paste or passata (photo 8).
- Lower the heat and add any spices you like. If you prefer, cover the pan with a lid. Let the squid simmer for about 30 minutes. The cooking time may vary depending on the size and type of squid.Boil the fresh pasta (photo 10) in a large pot of salted, boiling water for one minute after the water returns to a boil. Then, add the pasta to the squid mixture, stir well, and cook together until the pasta reaches the perfect doneness.
