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Bucatini with Cuttlefish and Peas Recipe

Bucatini with Cuttlefish and Peas Recipe

Bucatini with Cuttlefish and Peas Recipe

(bucatini con seppie e piselli)

Preparation time : 30 minutes + 12 minutes cooking time

Ingredients for 4 servings

  • bucatini pasta 12 oz (350 g)
  • cuttlefish 12 oz (350 g)
  • peas, fresh or frozen about 11/3 cup (200 g)
  • tomatoes, crushed 51/3 oz (150 g)
  • onion 1 small
  • garlic 1 clove
  • fresh basil 5-6 leaves
  • dry white wine 1/3 cup + 2 tbsp (1 dl)
  • extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
  • salt and pepper to taste

Method :

  1. Peel and chop the onion and garlic. Clean and rinse the cuttlefish, then cut it into thin strips or very fine fillets, about 1/16 – 1/8 inch (2-3 mm) thick.
  2. Drizzle a bit of olive oil in a pan and start browning the onion and garlic. Add the cuttlefish and cook for a few minutes, stirring continuously. Add the white wine; when it has evaporated add the crushed tomatoes, peas, and basil leaves. Cook for another 15 minutes.
  3. Meanwhile boil the pasta in salted water. When it’s al dente, strain it well and transfer it to a large bowl. Toss the pasta with the cuttlefish sauce and serve hot.

Chef’s tips

The faster the cuttlefish cooks, the more tender it will be. As cuttlefish is a close relative of squid; although the flavors are not the same, you could substitute small squid if you can’t find cuttlefish. If you want the peas to have a vivid green color, you can blanch them separately. Boil them in lightly salted water for 3-4 minutes, then strain them and immediately put them in ice water to cool. Only add them to the cuttlefish for the last few minutes of cooking.