Spaghetti with Cuttlefish

stampa
A classic Italian seafood recipe, characterized by traditional Mediterranean ingredients and made even more delicious and aromatic by the presence of the cuttlefish.
Recipes by Fish
Number of people:
4
Level of difficulty:
Low
Required time:
40'
Nutritional values
per serving prepared according to this recipe.

Energy value
444 Kcal
- Protein
18 g
- Carbohydrates
66 g
- Fat
12 g

 
350 g
Cuttlefish
 
6
White onions
 
1
Chili pepper
 
1
Garlic
 
2 pieces
Basil
 
6 sheets
Extra virgin olive oil
 
4 tablespoons
Dry white wine
 
1 glass
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Brown the onion and chopped garlic in oil, add the cuttlefish, cleaned and cut into strips, the Barilla Sugo al Pomodoro, chili pepper, and basil. Soak in white wine and let evaporate. Add pepper to taste and cook for 5 minutes.
1
Cook the Barilla Spaghetti in plenty of salted water, drain when al dente, and toss with the sauce you prepared.

Chef's tips


To give a more intensive taste to this recipe, the white wine can be replaced by a drizzle of vinegar. For a recipe with a fresher flavour, you can use fresh tomato.

Suggested wine


For this aromatic, lightly spicy dish with its acidic notes and medium persistence of taste and smell, we recommend an intensely fragrant, soft and ready white wine, such as a Verdicchio dei Castelli di Jesi or a Puglia Locorotondo.

alternative shape



Spaghettini Barilla 

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