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Strozzapreti with Cuttlefish and Peas
Strozzapreti with cuttlefish and peas is a delicious Italian seafood pasta that brings together tender cuttlefish, sweet peas and a light tomato sauce. Inspired by a classic dish known in Italy as Seppie con Piselli, this recipe blends the flavors of the sea and the freshness of the garden in a simple, comforting way.I chose strozzapreti because their rolled, rustic shape holds the sauce beautifully, catching every bit of the cuttlefish and peas. If you prefer, you can use another pasta shape, but strozzapreti really make this dish shine.
Ingredients
- 320 g strozzapreti - 11 oz – try them homemade with my fresh strozzapreti recipe
- 500 g cleaned cuttelfish, fresh or frozen - 1.1 pound - you can substitute them with squid
- 220 g shelled green peas - 1 cups, fresh or frozen
- 150 ml dry white wine - ½ cup
- 250 ml tomato passata - 1 cup (strained tomatoes)
- 2 garlic cloves
- 2 tablespoons chopped wild fennel - optional
- 4 tablespoons extra virgin olive oil
- 1 fresh chili pepper or a pinch of dried red chili flakes - optional
- 1 tablespoon chopped parsley or mint
- salt - to taste
- black pepper - to taste
Instructions
- In a non-stick frying pan, sauté the garlic cloves and chili pepper in the extra virgin olive oil for a couple of minutes.
- Add the chopped cuttlefish or squid and stir well.
- After about a minute, pour in the white wine over high heat. Let the alcohol evaporate, then reduce the heat.
- Add the peas, wild fennel and parsley. These ingredients will give the sauce a wonderful aroma. Cook everything together for a few minutes, stirring occasionally.
- Pour in the tomato passata. Season with salt and continue cooking over medium heat. Cooking time depends on the tenderness of the cuttlefish, usually between 20 and 35 minutes. After about 15 minutes, remove the garlic and chili pepper.
- Meanwhile, bring a pot of salted water to a boil and cook the strozzapreti. Drain them al dente and add them directly to the pan with the cuttlefish and pea sauce.
- Toss the pasta in the pan over medium heat for a couple of minutes so it finishes cooking and absorbs the sauce. Serve your Strozzapreti with Cuttlefish and Peas piping hot. Buon appetito!
Nutrition
Serving: 100gCalories: 599kcalCarbohydrates: 73gProtein: 33gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 499mgPotassium: 1112mgFiber: 6gSugar: 8gVitamin A: 1329IUVitamin C: 23mgCalcium: 173mgIron: 11mg
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