Gastronomixs

Spaghetti alla Moresca

The dish takes its name from the Moors, the former inhabitants of the Mediterranean region. The region also influences the ingredients that are used in this classic dish – olives, squid, and oregano.

Serves around ten people.

Spaghetti alla Moresca

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Ingredients

1200

g

squid

225

ml

white wine

2

cloves

garlic, finely chopped

160

g

onion, finely diced (brunoise)

60

ml

olive oil

1500

ml

tomato passata

3

bay leaves

8

g

oregano

3

g

salt

3

g

freshly ground pepper

750

g

spaghetti

300

g

black olives

Preparation method

  • Clean and rinse the squid and leave it to infuse in the white wine for ten minutes.
  • Gently fry the garlic and onion in the olive oil. Add the tomato sauce, bay leaves, oregano, and salt. Leave to cook for five to ten minutes.
  • Drain the squid, add it to the tomato sauce, and cook until done and soft.
  • Add the olives once the squid is cooked. Season to taste with salt and freshly ground pepper.
  • Cook the spaghetti in a large pan of salted boiling water until al dente and then drain. Stir the pasta into the sauce so that all the pasta is coated with the sauce. 

Serving suggestions

  • If you are using fresh pasta, add 4g of squid ink to the recipe for an impressive dish.

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