Pasta with cuttlefish ink with sauce
Composition / ingredients
6
servings:
Cooking method
1. Finely chop onion, tomato, sweet pepper and parsley. Garlic is cut into plates.
2. We put everything in a frying pan heated with olive oil.
3. The paste painted with cuttlefish ink is boiled according to the instructions on the package.
4. When the vegetables in the pan are softened, add wine to them and simmer over low heat for 10 minutes.
5. Then add canned tomatoes, basil, parsley and salt. Stir and simmer on low heat for 15-20 minutes until thickened.
6. Add garlic petals, seafood to the thickened sauce and simmer for 5 minutes in an open form.
7. Spread pasta on the dish, pour seafood sauce and decorate with grated cheese.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Fried squid - 175 kcal/100g
- Boiled squid - 110 kcal/100g
- Squid fresh - 74 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- White wine - 78 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Cuttlefish - 158 kcal/100g
