Pasta with Squid and Eggplant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta, e.. penne
- 300 g squid (s), or squid tubes (quality U5 or U10)
- 1 eggplant (s)
- 1 can tomato (s), chopped (400 g)
- 1 glass white wine
- 2 cloves garlic
- 1 pinch (s) oregano
- 3 tablespoon olive oil, extra virgin, cold-pressed
- salt
Print Recipe
Pin Recipe Instructions
- Clean whole squids. To do this, pull the head and innards out of the fish shell. Cut off tentacles (tentacles) and cut into 2 cm pieces. Remove the head and innards. Wash the fish shell well. Cut fish shells or ready-made squid tubes into thin strips. Finely chop 2 cloves of garlic. Cut the eggplant with the skin into 1 cm cubes.
- Put 3 tablespoons of olive oil in a pan and fry the garlic until translucent. Add the squid and fry briefly. Deglaze with 1 glass of white wine. Add the aubergines and tomatoes, season with a pinch of oregano, season with salt and pepper and cover and simmer over low heat. In the meantime, cook the pasta until al dente. Strain, mix with the tomato sauce and serve.
- Tip:
- The cooking time of the pasta sauce varies depending on the quality of the squid. Small squids take 15 minutes. Big ones have to be cooked for up to 3 hours.
- Variation:
- Sauté 1 chopped peperoncino (chilli pepper) with the garlic.
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