Recipe: Pasta with Fresh Cuttlefish and Cherry Tomatoes. A Seafood Dish with a Mediterranean Flavor

Introduction:

Pasta with cuttlefish is a classic of Italian seafood cuisine, a simple and flavorful first course that evokes the flavours of the Mediterranean. In this recipe, fresh cuttlefish pairs perfectly with the sweetness of cherry tomatoes, creating a rich and flavorful sauce. The finishing touch is a few drops of LIMONE COSTA DI AMALFI dressing, from our sweet and sour Balsamic R-evolution line; its flavour will perfectly round out your recipe. A perfect dish for a family lunch or dinner with friends, this pasta is a true tribute to the sea. Finally, don’t forget the homemade bread for mopping up the sauce, an essential ritual to fully enjoy the delicious sauce.

Ingredients:

• 320g pasta (linguine, spaghetti, or your preferred shape)
• 700g cleaned fresh cuttlefish
• 300g ripe cherry tomatoes (or 400g peeled tomatoes)
• 1 glass dry white wine
• 3 tablespoons extra virgin olive oil
• 1 clove garlic
• 1 sprig fresh parsley
• Sea salt to taste
• Black pepper or chilli pepper (optional)
• Finishing Dressing: LIMONE COSTA DI AMALFI to taste

Preparation:

1. Cleaning and cutting the cuttlefish:
   • Rinse the cuttlefish under cold running water and cut them into strips, then into chunks.
   • Coarsely chop the tentacles.
2. Sautéing and deglazing:
   • In a large pan, pour the extra virgin olive oil and sauté the minced garlic (or whole, if you prefer, remove it later).
   • Add the cuttlefish and sauté over medium heat for a few minutes, stirring with a wooden spoon.
   • Deglaze with white wine and let the alcohol evaporate over low heat.
3. Cooking the sauce:
   • Add the halved cherry tomatoes (or chopped peeled tomatoes).
   • See the seasoning and cook over medium heat for 16-18 minutes, or until the cuttlefish are tender.
   • Taste and adjust the salt, avoiding overcooking to avoid toughening the cuttlefish.
   • At the end of cooking, add the chopped parsley.
4. Cooking and stirring the pasta:
   • Cook the pasta in plenty of salted water, drain it al dente, and transfer it to the pan with the cuttlefish sauce.
   • Toss the pasta in the sauce, stirring well to combine the flavours.
5. Plating:
   • Serve the pasta with the cuttlefish hot, adding a pinch of black pepper or chilli pepper to taste.
6. Finishing touch before serving:
   • A splash of LIMONE COSTA DI AMALFI will add a touch of typical Mediterranean flavour.

Chef’s Tips:

• For a more intense flavour, you can use fish stock instead of white wine.
• If using frozen cuttlefish, thaw them completely before cooking.
• Accompany this dish with a good glass of chilled white wine.

 

Enjoy your meal!

With this simple touch of LIMONE COSTA DI AMALFI, you’ll have elevated a classic Mediterranean dish with a hint of the Amalfi Coast’s flavour. You’ll have used a 100% natural and healthy condiment.