Calamari with Short Pasta (Ditali)
A dish that tastes of the sea and brings to mind lovely family meals! Calamari with short-cut pasta is an easy and delicious choice, perfect for those days when we want a satisfying homemade meal without spending too much time in the kitchen.
Ingredients
- 500 grams small or medium calamari cut into rings
- 125 ml olive oil
- 2 garlic cloves
- 1 large onion finely chopped
- 1 leek finely chopped
- ¼ tsp chilli flakes
- 350 grams cherry tomatoes halved
- 300 grams short-cut pasta or orzo
- 200 ml rosé or white wine
- 2 Tbsp finely chopped parsley
- 750 ml vegetable stock
- 50 grams spinach leaves
- 50 grams rocket arugula leaves
- Salt and pepper
Instructions
- In a large frying pan, heat half of the olive oil. Add the leek and onion and sauté until softened and lightly browned.
- Add the garlic, chilli flakes and calamari. Season with salt and pepper and sauté until the calamari changes colour.
- Add the cherry tomatoes and bring to a simmer, allowing them to cook until they begin to release their juices.
- Add the short-cut pasta and the remaining olive oil. Stir well so that the pasta absorbs all the wonderful flavours from the pan.
- Pour in the wine and stir. Let it simmer for about one minute, then add the parsley and 500 ml of the vegetable stock.
- Reduce the heat and simmer, stirring occasionally and adding more stock as needed, until the pasta is cooked. The finished dish should be juicy and saucy, not dry.
- Finally, add the spinach and rocket leaves. Stir well and adjust the seasoning with salt and pepper, if needed.
- Serve immediately.