Garganelli with cuttlefish and pea ragout
- Lactose Free
- Energy Kcal 514
- Carbohydrates g 6.8
- of which sugars g 26.8
- Protein g 18.2
- Fats g 3.08
- of which saturated fat g 5.7
- Fiber g 123
- Cholesterol mg 407
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Garganelli pasta—seriously, one of the best—is a gem from Italy's Emilia-Romagna and Marche regions. You get this amazing combo of homemade pasta with a twist of the sea. I mean, the cuttlefish ragu here is rustic yet light. It's really, really good. The finely chopped cuttlefish is tender and pairs so well with the sweet peas. Not your typical heavy sauce, nope. It is all about delicate flavors. And look, the seafood and veggies really shine.
"In rosso" style, loaded with tomato, makes the sauce moist and hearty without feeling too heavy. For anyone who loves pasta with peas—and who doesn't?—those bright green peas add color and a tangy touch, which is great. It just complements the tomato and seafood combo perfectly. The garganelli, those ribbed tubes, grip the ragu so every bite is super tasty.
Across Italy's coast, especially in seafood-loving spots, dishes like this are awesome. They show off how Italian pasta dishes can mix land and sea in such a cool way. And you know what? Using cuttlefish instead of meat really makes it stand out. Textures are a big deal here: chewy pasta, silky ragu, and peas that burst in your mouth. It's so, so good. Whether it’s a family dinner or hanging out with friends, this dish turns any meal into something special. Pretty much.
In Marche or Emilia-Romagna, a sprinkle of fresh herbs—like parsley—just adds that extra flavor kick. And the whole experience? It's light yet filling, showcasing the awesome mix of fresh, local ingredients that make homemade pasta meals so cherished in Mediterranean cuisine. Pair it with a glass of white wine, and it feels like dining at a charming trattoria by the coast. Really, you can't go wrong with this traditional Italian recipe. For real.
- INGREDIENTS
- Egg Garganelli pasta 8.8 oz (250 g)
- Peas 1 ½ cup (200 g)
- Cuttlefish 14.1 oz (400 g) - (already cleaned)
- Shallot 3.5 oz (100 g)
- Extra virgin olive oil 4 tbsp (60 g)
- Tomato purée 1 cup (250 g)
- White wine 1.8 oz (50 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Garganelli with cuttlefish and pea ragout
To prepare garganelli with cuttlefish and pea ragout, start by cleaning the cuttlefish by rinsing them under a stream of fresh water. Then separate the tentacles from the body 1 and finely chop both 2. Also finely chop the shallot 3.
Pour the oil into a large non-stick pan, heat slightly and then add the shallot 4 and the whole peeled garlic clove 5. Stir occasionally to ensure even cooking 6.
Once the shallot has softened, remove the garlic 7. Add the cuttlefish 8 and mix them to blend with the other ingredients 9. Season with salt and pepper.
Then deglaze with white wine 10 and add the tomato puree 11. Stir the ingredients 12 and let cook for 15 minutes over moderate heat.
Finally, add the peas 13 and let them cook for another 10-15 minutes over moderate heat. Meanwhile, boil the pasta in a pot with plenty of salted water 14. When it is al dente, drain it with a slotted spoon directly into the pan with the sauce 15.
Mix the pasta with the ragout 16 so that it blends with the sauce 17. Then plate your garganelli with cuttlefish and pea ragout and enjoy 18!