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Squid Ink Mafalde with Cherry Tomatoes and Pan Fried Zucchini

Squid Ink Mafalde with Cherry Tomatoes and Pan Fried Zucchini

Preparation time:

  • 25mins

 

Specialty:

  • Dairy-free
  • Gluten-free (optional)

 

The squid ink is the secret of this recipe. It gives an amazing sea flavor to the dish and adds a juicy, smooth consistency in the sauce. We didn't buy a separate jar of squid ink for this. We instead used the one that was inside the squids. 

 

Ingredients:

  • Mafalde (90g per person) Pasta
  • 10-12 Cherry Tomatoes (for 2 people) 
  • 2 Zucchini
  • Fresh Basil 
  • 0.5lb of Squids including Squid Ink (for 2 people)
  • 1 Clove of Garlic
  • Extra-virgin Olive Oil 
  • Salt
  • Chili (optional)

 

Instructions:

  • Simmer a clove of garlic and some chopped chili (optional) with extra-virgin olive oil until it becomes golden. You can crush the garlic with your knife and leave the skin. 
  • Cut the cherry tomatoes into halves and add them to the pan. 
  • Slice the zucchini and pan fry with some extra-virgin olive oil in a separate pan. Roast them on both sides. 
  • Slice the body of the squids and leave the head uncut.
  • Once the cherry tomatoes are half cooked, add the squid and continue to simmer and stir. 
  • Boil water in a big pot. Once the water is boiling, add a spoon of coarse salt and add the pasta.
  • Pasta needs to cook 2 mins less than the time recommended in the box.
  • Drain the pasta and add it to the pan. Continue to stir until sauce is fully mixed with the pasta.
  • Plate the pasta and add the pan fried zucchini cooked separately. 
  • Season with basil and extra virgin olive oil.

31.05.2020

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