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%
Fat
17,0

24%
Sat. fat
10.0

50%
Carbs
50.0

19%
Sugar
25,0

18%
Protein
4,7

9%