Pasta con Seppioline e Zucchine alla Julienne (Courgette and Calamari Pasta) Recipe

Pasta con Seppioline e Zucchine alla Julienne (Courgette and Calamari Pasta) Recipe

  • 21 ounces fresh orecchiette pasta
  • 1 tablespoon extra-virgin olive oil
  • 1/2 shallot, thinly sliced
  • 12 ounces small squid, cleaned and cut into strips
  • 1/2 cup white wine
  • 6 tomatoes, quartered
  • 2 zucchini, cut into long, thin strips
  • salt
  • 1/4 cup chopped fresh parsley
  • ground black pepper
  1. Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.
  2. Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.
  3. Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.
  4. Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.
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