Spring Spaghetti

spaghetti squid

Very often simplicity produces the best results, this is the case with this Spring Spaghetti recipe.

spaghetti squid in the dish vertical

Spring Spaghetti with juicy cherry tomatoes, tasty small squid, and the fragrance of fresh basil, a healthy and light dish that will bring to your table the vibe of its origins: the Mediterranean sea.

Close your eyes and start dreaming about your next trip to Italy!

spaghetti squid in the dish horizontal

Simple, but it must be done correctly to preserve all the flavors of the best ingredients you will be able to find.

This Spring Spaghetti recipe is taken from the blog Il bosco di alici (in Italian) where you can also find other interesting recipes.

spaghetti squid

Spring Spaghetti

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Spring Spaghetti, only little squids, and cherry tomatoes. Quick and easy, healthy, light, The Italian tradition at its best!

Ingredients

  • 350 gr (12 ounces) Spaghetti
  • 200 gr ( 7 ounces) Fresh little squids
  • 5/6 Cherry tomatoes (cut in half)
  • 1 clove garlic (sliced)
  • 1 Chili pepper (sliced)
  • 10 leaves Basil
  • salt (see notes)
  • 50 ml (3,5 tablespoons) White wine or cognac
  • 15 ml (1 tablespoon) extra virgin olive oil

Instructions

    1. Put 1 gallon of water to boil.
    2. Clean the squid removing the inside.
    3. Heat a pan with the extra virgin olive oil and sauté the garlic and chili. Add the cherry tomatoes and 1/2 teaspoon of salt.
    4. After 3 minutes add the squid and deglaze with the white wine (I also like cognac instead of wine because it is more fragrant).
    5. After another 3 minutes add the basil then turn off the stove.
    6. In the meantime, cook the spaghetti according to the packaging directions, but remove them 2 minutes before the cooking time.
    7. Drain the spaghetti, reserving 1/2 cup of the cooking water.
    8. Add the spaghetti and the water to the sauce.
    9. Finish cooking them for 1 minute in the pan, low heat, turning them often, so as to mix them well with the sauce.
    10. Serve immediately with 1/2 fresh basil leaves on top.

Notes

Spring spaghetti must be eaten immediately, do not preserve them, not because they can't be eaten afterwards, but because they lose the desired texture.
Table salt to add to the water to cook the pasta: 2 tablespoons per gallon of water, for 4 serving (12 ounces pasta)

Nutrition Information
Serving Size 1
Amount Per Serving Calories 320

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