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BUCATINI CALAMARI E ZUCCHINE
My favorite pasta dish from Taormina Sicily
Bucatini or Percatelli are like a spagetti only thicker in circumference and have a hole down the length of the pasta
Printed from THEGUTSYGOURMET.NET
INGREDIENTS: Servings:4
• 1/2 cup extra virgin olive oil
• 2 lbs cleaned squid
• 2 small zucchini cut into rounds
• 28 oz can of good chopped Roma tomatoes (San Marzano)
• Pinch of red pepper flakes
• 3 cloves of mashed garlic
• 2 Tablespoons of unsalted butter
• Handful of chopped italian parsley
• Kosher salt and fresh ground pepper to taste
Directions:
In a large skillet put in the oil and the mashed garlic. As soon as it begins to sizzle
add the squid. Stir Fry for 2 minutes.
Deglaze with white wine.
mmediately combine the rounds zucchini.
Cook for about 3-5 minutes then add the chopped tomatoes, and red pepper flakes.
Season with salt and pepper. Add the butter. When everything is cooked, turn off the
heat and add the chopped parsley.
Cook the pasta, pour in the pan, stir and serve.
Deglaze with white wine.
mmediately combine the rounds zucchini.
Cook for about 3-5 minutes then add the chopped tomatoes, and red pepper flakes.
Season with salt and pepper. Add the butter. When everything is cooked, turn off the
heat and add the chopped parsley.
Cook the pasta, pour in the pan, stir and serve.
