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Garganelli with cuttlefish and pea ragout

17/11/2023

Garganelli with cuttlefish and pea ragout is a dish full of flavors and very suitable when you want to combine pasta with the delicate taste of seafood. Here’s the recipe:

Ingredients

  • 400 g of garganelli (or other short pasta)
  • 300 g of cleaned cuttlefish
  • 150 g of fresh or frozen peas
  • 1 small onion
  • 1 garlic clove
  • 200 ml of tomato puree
  • 100 ml of white wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley
  • Fish stock or water, if necessary

Preparation

  1. Begin by finely chopping the onion and garlic. In a large pan, heat a drizzle of oil and add the chopped mixture. Sauté until translucent.

  2. Add the previously cleaned and chopped cuttlefish. Sauté for a couple of minutes, then deglaze with the white wine and let the alcohol evaporate.

  3. Once the wine has evaporated, add the tomato puree, salt, and pepper to taste. If the cuttlefish requires adding liquid during cooking, you can add a bit of fish stock or simply water.

  4. Incorporate the peas, cover with a lid, and cook on low heat for about 20 minutes, or until the cuttlefish is tender and the sauce has reached the desired thickness.

  5. In the meantime, bring a pot of generously salted water to a boil and cook the garganelli according to the package instructions for al dente.

  6. Drain the pasta and add it to the pan with the cuttlefish and pea ragout, mixing well to blend the flavors.

  7. Serve the garganelli hot, garnished with chopped fresh parsley for a touch of color and freshness.

Curiosity

Garganelli are a type of pasta typical of the Emilia-Romagna region, very similar to penne but handmade by rolling a square of dough around a stick and then pressing it on a rigagnocchi, a tool to give the characteristic ridges. This dish combines the Emilian pasta tradition with the flavor of the sea, creating a truly delicious and refined combination.

Garganelli with cuttlefish and pea ragout