Strozzapreti with Cuttlefish and Peas

Ingredients

• 320 g strozzapreti (- 11 oz – try them homemade with my fresh strozzapreti recipe)
• 500 g cleaned cuttelfish, fresh or frozen (- 1.1 pound - you can substitute them with squid)
• 220 g shelled green peas (- 1 cups, fresh or frozen)
• 150 ml dry white wine (- 1/2 cup )
• 250 ml tomato passata (- 1 cup (strained tomatoes))
• 2 garlic cloves
• 2 tablespoons chopped wild fennel (- optional)
• 4 tablespoons extra virgin olive oil
• 1 fresh chili pepper or a pinch of dried red chili flakes (- optional)
• 1 tablespoon chopped parsley or mint
• salt (- to taste)
• black pepper (- to taste)

Instructions

1. 1

   sauté: In a non-stick frying pan, sauté the garlic cloves and chili pepper in the extra virgin olive oil for a couple of minutes.

2. 2

   Add the chopped cuttlefish or squid and stir well.

3. 3

   add: After about a minute, pour in the white wine over high heat. Let the alcohol evaporate, then reduce the heat.

4. 4

   Add the peas, wild fennel and parsley. These ingredients will give the sauce a wonderful aroma. Cook everything together for a few minutes, stirring occasionally.

5. 5

   add and cook: Pour in the tomato passata. Season with salt and continue cooking over medium heat. Cooking time depends on the tenderness of the cuttlefish, usually between 20 and 35 minutes. After about 15 minutes, remove the garlic and chili pepper.

6. 6

   cook and drain: Meanwhile, bring a pot of salted water to a boil and cook the strozzapreti. Drain them al dente and add them directly to the pan with the cuttlefish and pea sauce.

7. 7

   toss and serve: Toss the pasta in the pan over medium heat for a couple of minutes so it finishes cooking and absorbs the sauce. Serve your Strozzapreti with Cuttlefish and Peas piping hot. Buon appetito!