Pasta with Cuttlefish and Pesto Recipe
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Trofie Pasta | 320g |
| Cuttlefish (Moscardini) | 500g |
| Dry White Wine | 40ml |
| Garlic Cloves | 2 |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Fresh Basil | 25g |
| Parmigiano Reggiano (DOP) | 35g |
| Extra Virgin Olive Oil | 50ml |
| Pecorino Cheese | 15g |
| Pine Nuts | 8g |
| Coarse Salt | a pinch |
Instructions:
-
Prepare the Pesto:
- Begin by preparing the pesto (if you don’t already have some made). For the full pesto preparation, you can refer to the complete step-by-step guide available on our site.
- In a mortar (or use a food processor if you don’t have one), crush the garlic clove into a paste.
- Add the fresh basil leaves, and grind them until a vibrant green liquid starts to release.
- Incorporate the pine nuts and continue to mash until everything is well combined.
- Gradually add the Parmigiano Reggiano and Pecorino cheeses while stirring. Drizzle in the extra virgin olive oil, continuing to mix until the pesto reaches a smooth consistency.
- Set the pesto aside once it’s ready.
-
-
Prepare the Cuttlefish (Moscardini):
- Rinse the cuttlefish thoroughly under cold running water.
- Place each piece on a cutting board and carefully separate the head from the tentacles by making a small incision just below the eyes to remove them.
- With a sharp knife, remove the beak (central bone) from the tentacles and set the tentacles aside.
- Make a small incision on the head to remove the innards. Gently peel off the skin from the head using your hands.
- Cut the tentacles in half to help them cook more evenly.
- Rinse the prepared head and tentacles under running water and drain them.
-
Cook the Cuttlefish:
- Heat the extra virgin olive oil in a large frying pan over medium heat. Add the garlic clove and sauté until it becomes fragrant.
- Add the cleaned cuttlefish to the pan and pour in the dry white wine.
- Cook for about 10 minutes, allowing the cuttlefish to tenderize and absorb the flavors.
-
Combine the Pesto and Pasta:
- While the cuttlefish cooks, bring a large pot of salted water to a boil and cook the trofie pasta until al dente, following the package instructions.
- Once the pasta is ready, reserve a bit of the pasta cooking water and drain the pasta.
- Take the pesto you set aside earlier and loosen it with a little of the hot pasta water, making a silky sauce.
- Add the pesto sauce directly into the pan with the cuttlefish and toss to coat. Let everything cook together for another couple of minutes, allowing the flavors to meld.
-
Serve:
- Add the drained pasta to the pan with the cuttlefish and pesto. Toss gently to combine and allow the pasta to soak up the delicious sauce.
- Serve immediately, garnishing each plate with a few fresh basil leaves or mint for an extra touch of freshness, if desired.
Enjoy your **Pasta with Cut
