
(Spaghetti with squids and peas - Our recipe)
- 350 g (12 oz) fresh squids
1 200 g (7 oz) can peas
300 ml (10 fl oz - 1 1/4 C) puréed tomatoes
1 tablespoon tomato paste
1 fresh young little onion (40 g)
A bunch of fresh parsley
2 tablespoons dried chives
1 teaspoon dried bay leaves
250 ml (8 fl oz - 1C) dry white wine
200 g (7 oz) whole-wheat spaghetti
4 tablespoons extra virgin olive oil
Salt
- Time:
preparation: 30 minutes
cooking: 25 minutes
- Difficulty:
easy recipe
- Nutrition Facts (amount per serving):
Calories: 467 (kCal) 23 % GDA -
1955 (kJ)
Protein: 21.1 (g) 42 % GDA
Total fat: 16.1 (g) 23 % GDA
Total carbohydrate: 63.5 (g) 23 % GDA
Sugars: 10.2 (g) 11 % GDA
Clean, wash and chop parsley and onion.
Clean squids and wash them under running water; cut them in very little pieces and put in a non-stick frying pan together with
puréed tomatoes and tomato paste, parsley and onion, chives, dried bay leaves and wine. Season to taste with salt and begin
cooking over a medium heat, half-covered, stirring now and then. Add hot water only if necessary. Pour in peas, well drained from
their preservation juice, only few minutes before switching off the gas.
While sauce is cooking, you can boil spaghetti in abundant salt water until al dente stage. Drain pasta very well and pour into the
pan with the sauce. Stir and flavor all the ingredients over a medium heat for few minutes. Switch off the gas, add extra virgin
olive oil, stir accurately and serve at once.
Note
- - You can also use frozen squids but you have to remember to thaw them at room temperature in advance.
- - This dish is full of ingredients, so you can complete your meal with a seasonal salad or boiled vegetables and, naturally, fresh fruit.
What's the right wine?
Our suggestion is: Vernaccia di Oristano (a white wine from Sardinia) .
Tags:
cooking Italian pasta , mistakes cooking pasta , the right amount of pasta per serving
Greetings from Italy!
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