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Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Savor the taste of Italy with orecchiette pasta cooked with calamari, zucchini, and tomatoes for a refreshing and flavorful dish.
Ingredients:
  • 21 ounces fresh orecchiette pasta
  • 1 tablespoon extra-virgin olive oil
  • 0.5 shallot, thinly sliced
  • 12 ounces small squid, cleaned and cut into strips
  • 0.5 cup white wine
  • 6 tomatoes, quartered
  • 2 zucchini, cut into long, thin strips
  • salt
  • 0.25 cup chopped fresh parsley
  • ground black pepper
Instructions:
  • 1. Boil a pot of well-salted water. 2. Cook orecchiette until al dente, for about 3 to 6 minutes. 3. Drain, saving 1 cup of cooking water.
  • In a saucepan over medium heat, sauté shallot in olive oil until soft, approximately 5 minutes. Add squid and cook until coated in oil, around 2 minutes. Pour in wine and simmer until reduced by half, approximately 3 minutes.
  • Combine fresh tomatoes and zucchini into the saucepan, then season with a touch of salt. Simmer until slightly softened, approximately 5 to 8 minutes.
  • Combine orecchiette with the flavorful tomato and zucchini blend in the saucepan. Allow them to simmer together briefly, incorporating reserved cooking water gradually for the perfect moist sauce, lasting only 2 to 3 minutes. Finally, top off your dish with a sprinkle of fresh parsley and cracked black pepper.

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