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Whole wheat linguine with calamari

preperation 10΄ Preparation
cup 30΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Linguine Whole Wheat

500 g MISKO Linguine Whole Wheat

12 small calamari, sliced in rings

1 onion, finely chopped

2 cloves of garlic, grated

1 tbsp. tomato paste

100 ml white wine

500 g grated tomatoes

¼ bunch of parsley, finely chopped

olive oil


freshly ground pepper

materials METHOD

In a shallow pot, heat up 2 tbsp. olive oil and saute the calamari for 3-4 minutes, sprinkled with salt and freshly ground pepper. Transfer the calamari to a plate.

In the same pot, add another 1 tbsp. olive oil and sauté the onion for 2-3 minutes. Add the garlic and tomato paste and sauté for 1 minute.

Pour in the wine, wait for the alcohol to evaporate and add the tomatoes, salt and freshly ground black pepper. Lower the heat and simmer for 15-20 minutes, until the sauce thickens. In the last 6-7 minutes of cooking time, add the calamari with its juice to the sauce.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Linguine Whole Wheat. Stir with a fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside until it is time to serve.

Pour the sauce over the pasta and serve sprinkled with some finely chopped parsley.

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