Paccheri Pasta With Calamari, Piennolo Tomatoes And Pistachio Recipe
paccheri con ragu di calamari, pomodorini del piennolo e pistacchi
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Ingredients
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Pasta
Seafood
Vegetables
Nuts
Condiments
Method
Cooking the Pasta
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Add paccheri pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Preparing the Sauce
- 2
Sauté the Ingredients
In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes, sautéing for about 1 minute until fragrant. Add calamari and cook for 3-4 minutes until they start to turn opaque.
- 3
Add the Tomatoes
Stir in the halved Piennolo tomatoes and season with salt and black pepper. Cook for an additional 4-5 minutes until the tomatoes soften and release their juices.
- 4
Combine Pasta and Sauce
Add the cooked paccheri to the skillet, tossing gently to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Finishing Touches
- 5
Garnish and Serve
Remove from heat and stir in chopped parsley and pistachios. Serve immediately, garnished with additional pistachios if desired.