Pasta with Cuttlefish and Garlicky Caper Sauce

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Pasta with Cuttlefish and Garlicky Caper Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
400 grams
Pasta (such as Truciolotti)
200 grams
400 grams
6 tablespoons
4
Lemons (juice)
2 tablespoons
chopped Caper
Basil (for garnish)

Preparation steps

1.

For the pasta: Rinse and halve the cherry tomatoes.

2.

Rinse the cuttlefish, pat dry and chop.

3.

Peel and finely chop the garlic. In a bowl, whisk the garlic with 4 tablespoons of the oil, lemon juice to taste and the capers. Season with salt and cayenne pepper to taste.

4.

Cook the pasta in a pot of boiling salted water until al dente. 

5.

Heat the remaining oil in a skillet. Add the cuttlefish and cook for 3-4 minutes. Add the oil mixture and simmer over low heat for 3 minutes. Add the pasta and toss until thoroughly combined.

6.

For serving: Serve the pasta on plates garnished with the tomatoes and basil.