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Squid and Zucchini Pasta

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Squid and Zucchini Pasta
Ingredients
  • 21 ounces fresh orecchiette pasta
  • 1 tablespoon extra-virgin olive oil
  • 1/2 shallot, thinly sliced
  • 12 ounces small squid, cleaned and cut into strips
  • 1/2 cup white wine
  • 6 tomatoes, quartered
  • 2 zucchini, cut into long, thin strips
  • salt
  • 1/4 cup chopped fresh parsley
  • ground black pepper
Instructions
1
Begin by filling a large container with salted water, then place it on the stovetop and bring the liquid to a rolling boil.
2
Cook the orecchiette pasta in the boiling water until it reaches your desired level of doneness, which should be slightly resistant to biting but not hard. This cooking time is typically between 3 and 6 minutes.
3
Once the pasta has finished cooking, carefully pour it into a colander to drain off any excess water. Reserve 1 cup of the cooking liquid for later use.
4
Next, heat a moderate amount of olive oil in a saucepan over medium heat.
5
Allow the shallot to soften and become translucent, which should take around 5 minutes.
6
Stir in the squid and cook until it is evenly coated with oil. This should only take about 2 minutes.
7
Pour in a small amount of wine and let it simmer until the liquid has reduced by half, approximately 3 minutes.
8
Add diced tomatoes and sliced zucchini to the saucepan.
9
Season with a pinch of salt, then continue cooking until the vegetables have softened slightly, usually taking around 5 to 8 minutes.
10
Combine the cooked orecchiette with the tomato and zucchini mixture in the saucepan.
11
Gradually add a small amount of the reserved cooking water to create a moist and well-coated sauce. This step should take around 2 to 3 minutes.
12
Finish the dish by sprinkling some chopped parsley on top and adding a few grinds of black pepper.