Caserecce with Calamari and Pecorino

Name: Caserecce with Calamari and Pecorino
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz caserecce pasta; 1.1 lbs calamari; 1.3 lbs cherry tomatoes; 2-3 tablespoons grated Pecorino Romano cheese; 1/4 cup white wine; 1 clove garlic; 1 small piece chili pepper (optional); 1 bunch parsley; as needed Olive oil,; as needed Salt,; as needed Pepper,

Pamy Fatto con amore @Pamyfattoconamore

Why should pecorino only go well with mussels? Despite some considering it a bold choice, adding pecorino to a seafood pasta dish is part of the Lazio coastal tradition... Try it on this very flavorful and simple dish, and you won't regret it!

Pamy Fatto con amore @Pamyfattoconamore

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Ingredients

30 min

4 servings

14 ozcaserecce pasta
1.1 lbscalamari
1.3 lbscherry tomatoes
2-3 tablespoonsgrated Pecorino Romano cheese
1/4 cupwhite wine
1 clovegarlic
1small piece chili pepper (optional)
1 bunchparsley
as neededOlive oil,
as neededSalt,
as neededPepper,

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Steps

30 min

1

Clean the calamari well and cut them into pieces or into classic rings, depending on your preference.
2

Take a large enough pan to toss the pasta and sauté the oil with the garlic and chili pepper.
3

Add the calamari and let them cook for a few minutes, then deglaze with the white wine. Once the wine has evaporated, wash and cut the cherry tomatoes in half and add them to the calamari.
4

Adjust the salt and cook the sauce for about 15 minutes until the tomatoes and calamari are cooked.
5

Meanwhile, cook the pasta until al dente. While waiting for the pasta to cook, chop the parsley with a knife.
6

Drain the pasta and add it to the pan with the sauce and a ladle of cooking water if needed. Turn up the heat, toss the pasta, and add the fresh parsley off the heat.
7

Plate the dish, sprinkle with freshly ground pepper, and distribute the grated Pecorino Romano cheese on top before serving!