If you love fish, a meal that tastes of the sea is an undeniable joy. In this recipe we are going to make squid, fresh tomatoes and courgettes. A wonderfully light combination which feels quite summery. This sauce is suitable for other pasta shapes, and is a complete meal in itself: pasta, vegetables and fish.
Handmade Potatoes and Rosemary Taralli
Ready made tomato sauce with tuna and capers
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
"Cheese and black pepper" Handmade taralli
Taralli with leccine olives and capers
Tarallini garlic, olive oil and hot pepper
Seasoned and pitted “Leccine” red olives
Clean and wash the squid thoroughly, removing its entrails and any residues of sand. Cut them into pieces. Blanch the tomatoes, peel, remove seeds and cut into strips. Wash and slice the courgettes. Take a frying pan and gently brown a clove of garlic in a little olive oil. Add the squid, sauté briefly, then pour in the brandy and simmer to reduce the alcohol. Add the tomatoes, simmer for a few minutes, then the courgettes. Turn the heat to high and cook the courgettes but keeping them crunchy. Add salt if necessary. Cook the spaghetti and toss with the sauce, adding a drizzle of olive oil and a sprinkling of pepper.