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Clean Monday Light recipes Lunch Pasta with red sauce Spring & Summer Sunday family meal With seafood
10΄
Preparation Time
30΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
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
salt
freshly ground pepper
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.
