Nonna says: rigatoni,calamari and green peppers.
Our only "resolution"? To eat well and enjoy every bite! Here's the perfect recipe to get started: rigatoni with calamari, cherry tomatoes, and green peppers...
Rigatoni with Calamari, Cherry Tomatoes, and Green Peppers (serves 4)
Ingredients:
- 320g square rigatoni
- 500g fresh calamari, cleaned and cut into rings
- 200g cherry or datterino tomatoes, halved
- 4 sweet green peppers, sliced into rings or strips
- 2 whole garlic cloves
- 1 fresh chili pepper (optional)
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 glass of white wine (about 100ml)
Method:
Preparing the sauce:
In a large pan, heat the extra virgin olive oil over medium heat. Add the whole garlic cloves and, if you want a spicy kick, the chopped fresh chili pepper. Sauté until the garlic is golden, then remove it from the pan.
Add the calamari:
Toss the calamari rings into the pan and sauté over high heat for about 2-3 minutes. The calamari should cook quickly to avoid becoming rubbery. Add the white wine and let the alcohol evaporate while stirring.
Once the wine has evaporated, add the halved cherry tomatoes and the sliced green peppers. Cook over medium heat for about 5-7 minutes, until the tomatoes start to release their juices and soften slightly. Season with salt and pepper.
While the calamari is cooking, bring a pot of salted water to a boil. Once boiling, add the square rigatoni and cook until al dente according to the package instructions (usually about 9 minutes).
Combine the pasta and sauce:
Drain the rigatoni when al dente, reserving a bit of the cooking water. Transfer the pasta to the pan with the calamari, tomatoes, and green peppers. Stir well to combine everything, adding a bit of the reserved pasta water if needed to make the sauce creamier.
Serving:
Plate the rigatoni with calamari and tomatoes, garnishing with raw green pepper strips. If you like, finish with a drizzle of raw extra virgin olive oil.
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