Pasta with cuttlefish and peas
This pasta recipe with cuttlefish and peas is presented with pipe rigate, a pasta shape that suits the recipe well. "Pipe rigate with cuttlefish and peas" is a tradition of Venetian cuisine.
Servings: 4 persone
Ingredients
- 400 gr pasta regate pipes
- 1 kg cuttlefish
- 1 nr onion large
- 250 gr peas shelled
- 500 gr tomato pulp
- 1 dl white wine dry
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 nr chili pepper if desired
- qb parsley
- qb salt
Instructions
- Wash and dry the parsley. Finely chop it
- Peel the garlic.
- Clean the cuttlefish removing the bone, the mouth, the eyes and empty them.
- Remove the skin from the cuttlefish. Rinse, dry, and cut into pieces.
- Slice the onion thinly. Cook it in a pan with oil and the same amount of water.
- Add the cuttlefish, chili pepper, garlic, and part of the parsley. Sauté everything over high heat.
- Add the white wine and let it evaporate.
- Add the tomato pulp and peas. Salt and cook for 20 minutes.
- Cook the pasta al dente and drain.
- Dress the pasta with the cuttlefish sauce, add remaining parsley. Mix and serve immediately
