Pasta and potatoes served with tomatoes and black cuttlefish

Product combined with the recipe

pasta mista Scatola 24 cf

Ingredients for 4 people

  • 250g of Mixed Pasta Leonessa
  • 500g of potatoes
  • 600g of Cuttlefish
  • 6 tablespoons of extra virgin olive oil
  • 50g of grated Pecorino cheese
  • 1 tomato for salad
  • 1 stalk of celery
  • 1 carrot
  • 1 medium Onion
  • Basil


Clean the cuttlefish, taking care not to break the bag of ink black. In a large pan brown in 4 tablespoons of oil, for a few minutes, the tentacles cut into small pieces, then join the chopped celery, carrot and onion and let cook for another 5 minutes. Then add the potatoes (peeled and diced), the sepia and about half a liter of water. Cover and let cook for another 30 minutes. Apart, cook the cuttlefish in boiled salted water. Turn off the heat and leave them in water for 10 minutes. Then cut into cubes squid and tomatoes, season them with the remaining oil, salt and basil. Apart, in salted water, cook the pasta. Drain and the cream all in the pan with the potatoes, cheese and salt. Place the pasta on the plate and poor over the pasta the squid and tomato salad

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