Calamari Pasta
Calamari Pasta - Exceptional taste - and the black pasta makes quite an impression!
Healthy, because
Even smarter
Nutritional values
The pasta meal provides plenty of biotin, also known as a skin or beauty vitamin. It promotes the growth of firm fingernails, provides shiny, strong hair and a beautiful complexion. It is indispensable as a starter for the metabolism of all nutrients.
If you find the sepia-coloured pasta unpleasant in taste, you can of course also use normal pasta. Whoever then reaches for the wholemeal product increases the fibre intake.
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 9.4 μg | (313 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 983 mg | (25 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 352 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 small onions
- 2 small garlic cloves
- 1 red chili pepper
- 2 large Tomatoes
- ½ bunch flat-leaf parsley
- 12 ozs Calamari
- 9 ozs fresh black Tagliatelle
- salt
- 2 Tbsps olive oil
- ¾ cup dry white wine (or lemon juice)
- peppers
Kitchen utensils
Preparation steps
Peel the onions and garlic and finely chop.
Halve the chile pepper lengthwise, remove the seeds, rinse and pat dry. Finely chop chile.
Rinse the tomatoes, wipe dry, cut into quarters and remove core and seeds. Finely chop tomatoes.
Rinse the parsley, shake dry, pluck leaves and coarsely chop.
Clean the squid, removing skins thoroughly. Then rinse the tubes under cold water, halve lengthwise, pat dry and carve a diamond-shaped pattern on the inside.
Cook pasta in a pot of boiling salted water until al dente according to package instructions. Meanwhile, heat the oil in a large pan over high heat, then add squid and cook until browned.
Add onions, garlic and chile and cook, stirring, until softened, about 2 minutes.
Stir in white wine and tomatoes and cook over medium heat until tomatoes are softened, 2-3 minutes.
Drain the pasta.
Add pasta and parsley to the pan and mix well to combine with the squid. Season with salt and pepper and serve immediately.
