Ingredients for 4 people
- 500 g fresh noodles;
- 400 g cleaned cuttlefish;
- 150 g asparagus;
- 4 medium red tomatoes;
- 60 g L’Equilibrato EVO Olive oil;
- 20 g white wine;
- 1 clove of garlic;
- Salt to taste
Procedure:
- Clean and cut the cuttlefish into strips and fry them in a pan with the garlic and L’Equilibrato EVO Olive oil. Complete by deglazing with white wine.
- Peel 3 tomatoes.
- Steam the asparagus. Blend half the asparagus with the 3 tomatoes. Add the mixture to the cuttlefish and continue cooking for 5 minutes.
- Boil the pasta, drain it al dente and toss it in the pan, adding the remaining asparagus and the diced tomato.
- Serve inmediately!