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

  1. Chop the angler fish flesh into small pieces and set the spine aside
  2. 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.
  3. Cook the Calamarata no. 877 to an al dente texture in salted boiling water.
  4. Remove the spine from the sauce, drain the pasta, and add it to the pan. Finish with a ladleful of water if required.
  5. Plate up and finish with chopped parsley.

Recommended pasta for this recipe

Calamarata
N. 877 - Italian wheat
Calamarata

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