Pasta with Squid
Nutritional values
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 400 grams Pasta (Penne)
- 2 Red paprika
- 450 grams Squid tentacle
- 6 Tbsps olive oil
- 4 garlic cloves
- 6 Anchovy fillet (in oil)
- ½ lemon (juiced)
- 1 Tbsp oregano (freshly chopped)
- salt
- cayenne pepper
- fresh oregano (for garnishing)
Preparation steps
Rinse and dry peppers, halve and remove seeds and ribs. Arrange on a baking sheet, skin side up, and bake in preheated oven at 250°C (approximately 475°F) until skin blisters and blackens. Remove from oven and cool. Peel and cut peppers lengthwise into about 0.5 cm (approximately 1/5 inch) wide strips.
Rinse and pat dry squid tubes, cut crosswise into thin rings. Peel garlic. Pat dry anchovy fillets. Puree with garlic, 4 tablespoons of oil, lemon juice and oregano. Cook pasta according to package instructions in boiling salted water until al dente. Heat remaining oil in a pan and saute squid for 4 minutes, add anchovy cream and simmer on low heat for about 3 minutes.
Combine pasta with squid and arrange on plates. Garnish with pepper slices and oregano leaves. Serve.
