There calamarata with courgettes, cod and pink pepperIs a first course of pasta that conquers with its simplicity. Balanced flavors and delicate scent make this recipe a great idea for a family lunch or dinner. And the whole is ready in alone 30 minutes.
Ingrediants
- 320 g of calamarata
- 360 g fresh or frozen diced cod
- 1 clove of garlic
- 2-3 dark zucchini
- ½ glass of white wine
- olive oil
- salt
- pink pepper
Vegetables, fish, a particular pasta shape and a spicy touch make up the recipe for Calamarata with courgettes, cod and pink pepper. The calamarata, also called mezzo pacchero, is a type of pasta very common in the Campania tradition, which lends itself to welcoming the sauce in a very tasty way, as in the Calamarata with tuna sauce, olives and capers and in the Calamarata with chickpea cream.
Few well-balanced elements turn out to be perfect for a family sea lunch or dinner. Simplicity and originality marry in the dish: the colors are remembered in an elegant way. Neither flavor overpowers the other.
The sweet of zucchini goes well with a delicate fish such as cod, the protagonist of others tasty first courses, for example the Scialatielli cod, cherry tomatoes and basil. The dish is not only good, but also quick and easy to prepare!
OTHER TASTY RECIPES: Calamarata with tuna bottarga, courgettes and squid; Calamarata with thistles and sausage
How to prepare: Calamarata with courgettes, cod and pink pepper
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Calamarata with courgettes, cod and pink pepper
Preparing the calamarata with courgettes, cod and pink pepper is simple. Season the oil with the garlic in a non-stick pan. Add the sliced and halved courgettes and cook over a high flame until golden and still a little crunchy. Add the cod and sauté the cubes for a few minutes. Add the white wine and let it evaporate.
Season with salt and pink pepper. Boil the calamarata al dente, drain and season with the prepared sauce.
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