A tasty first course of fish is what we offer today “Roberta's cooking with extra virgin olive oil” busy every Sunday to offer readers de L'Olivo News a recipe enriched from time to time with an oil obtained from our extraordinary national varietal heritage. This time the chosen one is a Sorrentine Peninsula Dop, oil particularly suitable for fish-based dishes like this one Calamarata.
difficulty: easy
Preparation: 5 min
Cooking time: 8 / 10 min
Serves: 4 Guests
Cost: Bass
INGREDIENTS
- 320 g calamarata pasta
- 500 g cleaned squid
- 350 g cherry tomatoes
- 100 ml white wine
- 3 garlic cloves
- Chili pepper
- parsley
- coarse and fine salt
- extra virgin olive oil Sorrento Peninsula Dop – Medium fruity
PREPARATION
Clean and wash the squid, cut them into rings (keep the tentacles intact). Bring the water to the boil, add salt and throw in the pasta.
While the pasta is cooking, put a large frying pan on the heat with plenty of extra virgin olive oil, the minced garlic and the chilli pepper to taste. At the beginning of sizzling, add the squid, mix, brown and deglaze with the white wine. Insert the cherry tomatoes cut into wedges, add salt and cook for about 5/7 minutes, stirring occasionally. Drain the pasta al dente and mix it in the pan with the squid.
Turn off the heat, add a handful of chopped parsley and the Penisola Sorrentina DOP extra virgin olive oil.
