Tagliatelle with cuttlefish ink in wine and tomato sauce with squid
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 182, total fat 8 G., saturated fats 1 G., proteins 18 G., carbohydrates 6 G., fiber 1 G., cholesterol 264 mg, sodium 380 mg, sugar 1 G.
Calories 182, total fat 8 G., saturated fats 1 G., proteins 18 G., carbohydrates 6 G., fiber 1 G., cholesterol 264 mg, sodium 380 mg, sugar 1 G.
Chef Anne Burrell's homemade tagliatelle pasta with cuttlefish ink is served in a light sauce of fresh tomatoes and white wine with squid, thyme, and Parmesan. A superb Mediterranean dish for a special occasion! Perfect with a glass of dry white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 2 cloves garlic, crushed
- A pinch of chili pepper flakes
- 3 plum tomatoes, diced
- 4 sprigs fresh oregano, leaves chopped (set aside a few for serving)
- 1/4 cup white wine
- 700 g of squid, washed and peeled (cut the carcasses into 0.5 cm wide rings, remove the tentacles)
- 1 Chef Anne's Cuttlefish Ink Pasta Dough, roll out and cut into tagliatelle
- Grated Parmesan, for serving
- Olive oil to drizzle
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Cooking the dish according to the recipe:
- Heat olive oil in a large skillet, add crushed garlic and chili flakes. Increase the heat to medium-high and cook until the garlic is fragrant and the oil is hot.
- Once the oil is hot, add the tomatoes and oregano and season with salt. Stir. Cook until the tomatoes release their liquid, 2-3 minutes. Deglaze the pan with white wine. Cook until the wine begins to bubble and evaporate, about 1 minute. Add the squid, stir, and cook until the squid turns a matte white. Be careful not to overcook it! Taste and adjust the seasoning if necessary.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and transfer it to the skillet, adding about 2 tablespoons of the cooking water from the pan, a little more oregano, some grated Parmesan, and a drizzle of olive oil. Toss gently.
- Place on plates and sprinkle with grated Parmesan.
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