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Spaghetto Quadrato with cuttlefish and peas

spaghetto quadrato con seppie piselli | La Molisana

Cooking time

20 minutes

Level

Easy

Serves

4

INGREDIENTS

  • Spaghetto Quadrato 320g
  • Fresh or frozen peas 200g
  • Onion 50g
  • Candied tomatoes n.10 pz
  • Cuttlefish medium-sized n.4 pz
  • Clove of garlic from Sulmona n.1 pz
  • White wine n.1 glass
  • Lemon n.1
  • Water and ice to taste
  • Extra virgin olive oil to taste
  • Salt & White pepper to taste

In this recipe we recommend using:
SPAGHETTO QUADRATO N.1

1 spaghetto quadrato USA 1 | La Molisana

HOW TO COOK

1

Blanch the peas in boiling water well salted for two minutes and then allow to cool in ice and water. Meanwhile simmer the peas for ten minutes in a pan lightly chopped onion and later add a cup of hot water and bring to a boil. Blend the mixture and let it rest.

2

Clean the cuttlefish and cut into small pieces. In a pan, gently brown the garlic, add the cuttlefish and fry them. Blend with drops of white wine, simmer for five minutes.

3

In boiling salted water cook the Spaghetto Quadrato® 1, drain the pasta and toss in the pan with the cuttlefish flavor for them.

4

Put in the pot two tablespoons of cream of peas and then put over the Spaghetto Quadrato with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.

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