Baked Pasta with Cuttlefish – Pasta con seppioline gratinate al forno
This is a wonderful seafood pasta recipe that really isn’t difficult at all to make. Cuttlefish are a versatile mollusk and can be prepared in many ways. The most famous methods are Risotto al nero di seppia (Cuttlefish Black Risotto) and seppie in umido.
Ingredients:
12 oz. farfalla pasta (bow tie)
1 lbs. cuttlefish, the smaller the better
1 small white onion thinly sliced
1 clove garlic minced
1 Tbsp. ground dry bread crumbs
2 cups chopped canned tomatoes*
2 Tbsp. fresh chopped Italian parsley
5 Tbsp. extra virgin olive oil
Instructions:
1. Clean the cuttlefish and slice then into half inch strips.
2. Put 2 Tbsp. olive oil in a pan and cook the cuttlefish at a high heat for 5 minutes with a pinch of salt and pepper. Remove from heat and set aside.
3. Sauté the onion in 3 Tbsp. olive oil until translucent.
4. Add the tomatoes and a pinch of salt an pepper to the onions and cook for about 10 minutes. Then add the cuttlefish to the tomatoes and onions and cook for an additional 3 or 4 minutes.
5. In the meantime prepare the pasta as directed.
6. When the pasta is ready drain it and add it to the sauce.
7. Mix in well and pour it all into a baking dish.
8. Mix the parsley, garlic and bread crumbs and then sprinkle them evenly over the pasta.
9. Bake in a preheated oven at 350° F for about 10 minutes.
Notes:
*If you want to add fresh ripe tomatoes just blanch them first, peel them and dice.
