As seen on Mutti Pomodoro
A dish to warm you up on a rainy day.
Seafood pasta dishes are among my favourites. The Mutti Pomodoro Polpa Baby Roma Finely Chopped Tomatoes are the perfect pairing for this calamari ragu with, one of my favourite pasta to make, malloreddus.
Malloreddus, also known as gnocchetti sardi, are a classic pasta shape from Sardinia. It can be found all over the island, particularly in Medio Campidano, in the south region, where it originated from.
Traditionally made during festivities and paired with ragus, these little ribbed shells are the perfect shape to collect the sauce. And the firmness of the pasta gives the dish a perfect texture.
Sweet and delicate the Mutti Baby Roma tomatoes are a great match to seafood based dishes. Letting the calamari shine without overpowering them. Combine it with the malloreddus and you will have a burst of flavour at every spoonful.
INGREDIENTS (serve 2ppl)
FOR THE PASTA DOUGH:
150 gr semolina flour
75 gr water
FOR THE SAUCE:
3 tbsp Extra Virgin Olive Oil
2 garlic cloves, peeled
1 French shallot, finely diced
2 tsp nduja
1/2 tbsp Mutti Tomato Paste
300 gr calamari, cleaned and diced
1/2 cup white wine
1 tin Mutti Baby Roma Polpa
Salt
Parsley leaves, finely chopped
METHOD:
For the pasta:
Place the flour onto a clean surface, shape it into a circular mound and make a well in the centre.
Place the water in the well, use a fork to lightly whisk, and start incorporating some flour.
Use your fingertips to gradually blend a little more flour into the water until forms a dough.
Firmly knead the dough by using the heel of your hand to push down into it, and then away from you. Lift the dough and fold it back onto itself. Turn the dough a quarter turn and repeat. Continue kneading for 5 minutes or until the dough is smooth and elastic.
Wrap the dough in a tea towel (this will prevent the dough from drying out) and let it rest for at least 30 minutes.
After resting, cut a small amount of the dough, roll it into a small cylinder 2 cm thick, and then cut, on the length way, at 2 cm intervals. Repeat this for the rest of the dough.
Using a gnocchi board, drag the dough pieces down the board with your thumb (or a scraper) one at a time, creating little curls. The perfect shape for collecting the ragù.
Place the malloreddus in a lightly floured tray and repeat with the rest of the pieces.
For the sauce:
In a large frying pan, over medium heat, add olive oil, garlic and allow the oil to warm up.
Once the garlic is golden, remove it and add the shallot. Cook until translucent.
Add the Nduja, tomato paste, and stir to combine with a spatula. Cook until evenly dissolved into the oil.
Add the calamari and cook for 2 minutes, stirring occasionally.
Deglaze with white wine and allow to reduce by half.
Pour the Baby Roma Polpa. Stir to combine
Fill up the tin with water and pour it into the sauce. Season with salt.
Let it simmer for 30 minutes, stirring occasionally.
When the sauce is almost ready, bring a large pot of salted water to a boil.
Add the malloreddus to the water and cook until it is al dente (5-6 minutes).
Drain the pasta, and add it to the sauce.
Toss it through until the pasta is evenly coated with sauce. Check for seasoning.
Add the parsley and toss until mixed through before serving.
To finish, top each serving with a drizzle of olive oil.
