Spaghetti mit Tintenfisch (Spaghetti with cuttlefish)
easy
30 mins
30 mins
Ingredients
- 250 g frozen squid rings
- 500 g big tomatoes
- 500 g Spaghetti
- 7-10 Tbsp Salt
- 7-10 Tbsp a few drops of oil
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
- 2 TABLESPOONS Breadcrumbs
- 100 g grated parmesan cheese
- 1 potty Basil
- 7-10 Tbsp (alternatively 1/2 tsp dried basil)
Directions
- 1
Defrost the squid rings. In the meantime, carve tomatoes crosswise at the top, add boiling water, quench and peel the skin. Remove the stalk base. Cut tomatoes into quarters, remove seeds and cut into large pieces. Cook the pasta in plenty of boiling salted water with a little oil for 10-12 minutes.
- 2
Rinse squid rings briefly under cold running water and dab dry carefully with kitchen paper. Heat 4 tablespoons of oil in a pan. Fry the squid rings briefly while turning them over. Add tomato flesh and season with salt and pepper. Braise over a low heat for 2-3 minutes. Fry breadcrumbs in remaining oil until golden brown and mix in Parmesan cheese. Mix squid rings with the drained spaghetti. Wash the basil, cut the leaves finely and also add to the spaghetti. Spread the breadcrumbs-cheese mixture over the spaghetti.
- 3
Braise over a low heat for 2-3 minutes. Fry breadcrumbs in remaining oil until golden brown and mix in Parmesan cheese. Mix squid rings with the drained spaghetti. Wash the basil, cut the leaves finely and also add to the spaghetti. Spread the breadcrumbs-cheese mixture over the spaghetti. Decorate with basil as desired
- 4
Salt and pepper: Boda Nova
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