Pasta with cuttlefish and cherry tomatoes

By GialloZafferano · 40 min

Ingredients

Instructions

1. Halve the cherry tomatoes. Wash and dry the parsley, then chop it.
2. Slice the cleaned cuttlefish into rings.
3. In a large pan, heat a drizzle of extra virgin olive oil. Add the crushed garlic and two chili peppers and sauté until the garlic is golden.
4. Add the cuttlefish and cook for 3-4 minutes. Deglaze with the white wine and let it evaporate.
5. Meanwhile, bring a pot of water to a boil for the pasta.
6. Add the halved cherry tomatoes, then season with salt and pepper.
7. Add a ladle of water and cover with a lid. Cook for about 15 minutes, until the tomatoes have released part of their juice.
8. Meanwhile, cook the paccheri al dente in abundant salted water.
9. When the sauce is ready, remove the garlic clove and chili peppers, then drain the paccheri directly into the pan.
10. Mix well, adding a little cooking water if needed for creaminess. Stir in the chopped parsley and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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