Linguine with Cuttlefish in Tomato Sauce
seafood
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 50 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- ½ kg foodhaus whole cuttlefish, defrost
- ¼ package Agnesi linguine
- 1 tbsp Chorio extra virgin olive oil
- 2 tbsp foodhaus onions, cut into cubes
- 1 tbsp Ardo diced garlic
- 2 bay leaves
- ⅓ cup red wine
- 1 cup Pelargos Passata
- ½ tsp Maldon sea salt flakes
- 1 tsp Maldon perfectly crushed pepper
METHOD
Method
1. Wash the cuttlefish and drain. Cut into bite-size pieces.
2. In a large, deep saucepan over medium heat add olive oil.
3. Add onions and cook, stirring, for 3 minutes or until transparent.
4. Add cuttlefish, bay leaves, stir and cook for 4 minutes.
5. Add the wine and cook until the alcohol evaporates.
6. Add the passata, stir and bring to a boil.
7. Reduce the heat to low. Simmer uncovered, stirring, for 30-40 minutes until the cuttlefish is tender and the sauce has thickened.
8. In the meanwhile, boil the linguine in salted water for 6 minutes and drain.
9. Add the linguine to the cuttlefish sauce and mix well.
10. Season with salt and pepper and serve.
Kali Orexi!
NUTRITIONAL INFORMATION
Energy
374 cal
19%
374 cal
19%
Fat
17,0
24%
17,0
24%
Sat. fat
10.0
50%
10.0
50%
Carbs
50.0
19%
50.0
19%
Sugar
25,0
18%
25,0
18%
Protein
4,7
9%
4,7
9%