Pasta con Seppie e Pomodoro

Pasta con Seppie e Pomodoro is a delightful kosher Italian breakfast dish featuring tender cuttlefish in a rich tomato sauce served over al dente pasta. This unique combination offers a savory start to your day, marrying the flavors of the sea with the comforting essence of pasta.

Ingredients

• Spaghetti - 150 grams
• Cuttlefish (seppie), cleaned and cut into rings - 200 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Cherry tomatoes, halved - 200 grams
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes (optional) - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the cuttlefish rings to the skillet and cook for about 3-4 minutes until they start to turn opaque. Stir frequently.
4. Add the halved cherry tomatoes to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook for another 5-7 minutes until the tomatoes have softened and released their juices.
5. Combine the cooked spaghetti with the cuttlefish and tomato mixture, adding reserved pasta water as needed to create a light sauce. Stir in the chopped parsley and lemon juice.
6. Serve immediately, garnished with extra parsley if desired.

Nutrition

• Calories: 400
• Protein: 24 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 45 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from cuttlefish, which supports heart health.
• Contains antioxidants from tomatoes, promoting overall health and wellness.

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