Pasta al Nero di Seppia

Pasta al Nero di Seppia is a strikingly beautiful dish featuring black squid ink pasta, delivering rich flavors of the sea. This Paleo version embraces wholesome ingredients while maintaining the authenticity of traditional Italian cuisine.

Ingredients

• Squid ink pasta - 150g
• Fresh squid - 200g, cleaned and sliced
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150g, halved
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the squid ink pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat, then add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the sliced fresh squid to the skillet and cook for 2-3 minutes until just opaque, stirring frequently.
4. Incorporate the halved cherry tomatoes and cook for another 2-3 minutes until they begin to soften.
5. Add the cooked squid ink pasta to the skillet, tossing everything together to combine well. Season with salt and black pepper to taste.
6. Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 85 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fresh squid, promoting heart health.
• Contains antioxidants from cherry tomatoes and parsley, supporting immune function.

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