Squid Ink Pasta with Calamari in Spicy Tomato Sauce

1h
Medium

2 servings

🦑

0.45 kg

Calamari

🍝

230 g

Squid Ink Pasta

🍅

790 g

Tomatoes

Preparation Steps

  1. Step 1/4

    Heat olive oil in a saucepan, add chopped onion, minced garlic, and chili pepper flakes. Cook until fragrant.

  2. Step 2/4

    Add tomatoes, bay leaves, oregano, and water/clam juice/fish stock/white wine. Simmer for 5-10 minutes.

  3. Step 3/4

    Add calamari, bring to a gentle boil, then simmer for about 30 minutes. Stir occasionally and season with salt.

  4. Step 4/4

    Cook pasta. Divide between bowls, ladle calamari and tomato sauce over, sprinkle with parsley, olive oil, black pepper, and sea salt.

Composition

Ingredients

Types

Seafood, Vegetables, Grains

Ingredients

Calamari, Squid Ink Pasta, Tomatoes

Allergens

Shellfish, Gluten

Dietetics

Dietary regimen

Pescatarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Saucepan, Wooden Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Tender, Smooth

Flavors

Spicy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3-4 days (Covered), freezer : 1-2 months (In airtight container)