Description
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
- ½ shallot, thinly sliced
- 12 ounces small squid, cleaned and cut into strips
- ½ cup white wine
- 6 tomatoes, quartered
- 2 zucchini, cut into long, thin strips
- salt
- ¼ cup chopped fresh parsley
- ground black pepper
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4