Spaghetti with Cuttlefish and Cherry Tomatoes
Spaghetti with Cuttlefish and Cherry Tomatoes
Ingredients
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– 1 pound (1 box) of your favorite spaghetti brand
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– 1 pound cleaned small, whole cuttlefish or calamari rings
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– 1 pint cherry tomatoes, rinsed
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– 2 cloves garlic, peeled and minced
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– 1/4 cup parsley, stemmed and minced
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– 1/2 cup extra virgin olive oil
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– 1/4 cup white wine
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– Salt and pepper
Directions
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Prepare a pot of water for the spaghetti according to the manufacturer’s instructions. Place the pot over high heat and bring the water to a rolling boil.
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In a sauté pan over medium-high heat, add the olive oil, white wine and garlic. Simmer for 3 – 5 minutes or until the garlic begins to sizzle, soften and turn translucent.
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Once the garlic has softened, add the tomatoes to the pan. Lower the heat to medium, and cover the pan. Cook the tomatoes for 8 – 10 minutes or until they begin breaking down.
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As the tomatoes begin to break down, add the cuttlefish to the pan. Cover the pan and cook another 10 – 12 minutes or until the cuttlefish are opaque.
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In the meantime, when the water for the pasta is boiling, add the spaghetti to the pot and cook it according to the manufacturer’s instructions.
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Just before the cuttlefish have finished cooking, add the minced parsley and a pinch of salt and pepper to the pan. Stir the ingredients well to combine.
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When the pasta has finished cooking, reserve 1 cup of the cooking water and drain the pasta. Place the drained pasta into the sauté pan with the cuttlefish sauce.
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Toss the pasta in the pan to incorporate the sauce evenly throughout the pasta. If the sauce is a bit dry, add a small amount of the reserved pasta cooking water to the pan and toss the pasta. Continue this process until you reach your desired consistency.
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Plate the pasta dish and serve immediately.