- 280 g Panzani thin noodles
- 350 g small calamari
- 1/2 onion
- 12.5 cl olive oil
- 1 large tomato
- 1 small sprig rosemary
- Parsley, pepper
- Prep time: 25 minutes
- Cook time: 25 minutes
Difficulty: Level 2
- Collect the ink from the calamari and reserve it.
- Prepare the calamari bodies and keep them warm.
- Finely chop the onion. Heat half the olive oil in a large sauté pan. Add the onion and cook until translucent.
- Add the calamari pieces and cook for 3 minutes. Stir in the peeled, seeded, and crushed tomato with the rosemary.
- Simmer gently for 10 minutes. Add the reserved ink and cook for another 4 minutes. Stir in the remaining oil and calamari bodies.
- Cook the noodles in 3 liters of boiling salted water for about 8 minutes. Drain well.
- Toss the noodles with the sauce.
- Divide among four plates, garnish with parsley, and finish with freshly ground pepper.
A recipe from Chef Hubert for Panzani
