Tagliatelle with tomato and squid ink sauce
Ingredients for Tagliatelle with tomato and squid ink sauce
| Amount | Ingredient |
|---|---|
| 400 grams | Tagliatelle |
| 1 box | chopped tomatoes with herbs (400 g) |
| 1st Onion | 1st Garlic |
| 1st Pepperoncini | 6 tbsp |
| Olive oil | 12th medium shrimp tails, without tails |
| 150th small squid (for example Sepiolino, ready to cook) | |
| Salt and pepper | |
| Thyme for garnishing |
Tagliatelle with tomato and squid ink sauce Directions
1st Peel the onions and garlic and chop very fine. Free hot peppers from seeds and veins, flesh finely. Sauté onion and garlic in 3 tablespoons olive oil, add chopped tomatoes and simmer for 3-4 minutes at reduced heat.
2nd Tagliatelle in salted water until al dente, can strain and drain well. Prawns with salt and pepper and fry in remaining oil for 2-3 minutes. Squid body into rings and tentacles into the pan and fry for 4-5 minutes. Season and gently mix into the sauce. Serve noodles, spread out the sauce, garnish with thyme.
