Squid Tagliatelle alla Puttanesca

A seafood-scented recipe with world-class flavors: Squid Tagliatelle alla Puttanesca, a signature dish from chef Andrea Pasqualucci of the Michelin-starred restaurant Moma in Rome.

Ingredients for 4 people

Squid: 4

For the puttanesca sauce

Peeled tomatoes: 500 g
Vinegar: 5 g
Salt: 10 g
Coriander seeds: 2 g
Sugar: 8 g
Garlic: 1 clove
Capers: 7 g
Taggiasca olives: to taste
Marjoram: to taste
Garlic confit: to taste
Chef Andrea Pasqualucci

Procedure for the Squid Tagliatelle

Clean the squid. Steam them at 55°C for 13 minutes. Let cool and, pairing the bodies, cut them with a slicer, creating noodles. For the sauce, cook all ingredients in a pressure cooker at 55°C for 8 hours and sieve at the end. Serve a nest of squid noodles with 3 slices of Taggiasca olives, an anchovy fillet, a slice of confit garlic and abundant marjoram leaves. Present by pouring the boiling sauce over the fish as soon as the dishes are served at the table.


Squid Tagliatelle alla Puttanesca

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