Pasta con Seppioline e Zucchine alla Julienne

01Method

1. 1

   Fill a large pot with salted water and bring to a boil. Add the orecchiette and cook until al dente, 3 to 6 minutes. Drain the pasta, setting aside a cup of the cooking liquid.

2. 2

   Warm the olive oil in a saucepan over medium heat. Add the shallot and cook until tender, about 5 minutes. Add the squid and stir to coat in the oil, cooking for around 2 minutes. Pour in the wine and let it reduce by half, approximately 3 minutes.

3. 3

   Add the tomatoes and zucchini to the pan and season with salt. Cook, stirring occasionally, until the vegetables have softened slightly, 5 to 8 minutes.

4. 4

   Add the drained orecchiette to the pan and toss to combine with the tomato and zucchini mixture. Add the reserved pasta water a little at a time to keep the dish moist, cooking for 2 to 3 more minutes. Finish with parsley and black pepper before serving.