- Chop the angler fish flesh into small pieces and set the spine aside
- Heat a drizzle of oil in a pan with the garlic. Add the cherry tomatoes, season with salt and pepper, and cook for 10-15 minutes. Add the olives, fish, and fish spine, and cook for 5 minutes.
- Cook the Calamarata no. 877 to an al dente texture in salted boiling water.
- Remove the spine from the sauce, drain the pasta, and add it to the pan. Finish with a ladleful of water if required.
- Plate up and finish with chopped parsley.
Calamaratawith angler fish and Taggiasca olives ragù
N. 877
15 min
22 min
4 people
Easy
INGREDIENTS
Italian Wheat Calamarata (from the Special Shapes line) no. 877 400 g
Angler fish 500 g
Datterino Rosso tomatoes no. 449 290 g
Taggiasca olives 60 g
Garlic 1 clove
Extra virgin olive oil to taste
Parsley to taste
Pepper to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Calamarata
N. 877 - Italian wheat
RECOMMENDED RECIPES
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