Black cuttlefish noodles with peppers and tomatoes


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How to cook fresh or frozen black noodles with cuttlefish, recipe including peppers and tomatoes among the necessary ingredients, to be prepared in about 48 minutes.


Ingredients for 4 people

- 250 g of black noodles

- 400 g of fresh or frozen cuttlefish


- 3 tablespoons of chopped fresh basil

- 2 cloves of finely chopped garlic

- 3 large yellow peppers


- 200 g of tomatoes

- 4 tablespoons of olive oil

- 2 bay leaves


- 2 tablespoons lemon juice

- salt

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- pepper

Time of realization

48 minutes approximately including rest and cooking time

Preparation

1) Take the frozen cuttlefish and put them in the oven at 250 ° C if static oven, at 220 ° C if fan oven, to thaw them.

2) Divide the peppers into four pieces, then wash, dry and clean them.

3) Arrange them in a pan with the skin facing upwards, then cook them, in the oven already at temperature, for about fifteen minutes, waiting for the skin to swell and become dry, then put them in a bag to freeze, letting them rest for 15 minutes.

4) Once the peppers' skin has been removed, cut the pulp into strips, then cut the tomatoes crosswise, removing the core, then blanch them, peel them and remove the seeds.

5) Cut the pulp of the tomatoes into chunks.


6) Now wash the previously defrosted cuttlefish and the fresh cuttlefish, then dry and cut them into small pieces.

7) Cook the pasta al dente in abundant salted water, then drain and drain it.

8) Heat two tablespoons of oil in a large pan, then add cuttlefish, garlic and bay leaf.

9) Brown this mixture for about 5 minutes on high heat, without ever stirring.

10) At this point, incorporate tomatoes and peppers, leaving to cook on low heat for a few minutes.

11) Salt and pepper the fish, add the lemon juice, then mix it with the pasta, together with the remaining oil and basil, and finally serve on the table.

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Tags: First classics
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