Homemade Dried Tomatoes and Firefly Squid Pasta
- 1 pack - however many you want to make If making dried tomatoes at home, use cherry tomatoes
- 2 tablespoons, minced For store bought dried tomatoes, use semi-dried tomatoes
- 180 grams Spaghetti
- 1 pack Firefly squid
- 1 clove Garlic
- 1 Red chili pepper
- 2 tbsp Olive oil
- 1 whole Celery leaves
- 1 optional Basil leaves
- If making homemade dried tomatoes, half a pack of mini-tomatoes is good for 2 servings.
- It's convenient to make a lot for stock.
- Remove the stem from the tomatoes, slice in half, and remove the seeds.
- Place on an aluminum foil covered pan, cut-side up.
- Preheat an oven to 300F/150C and bake for 50 minutes to an hour.
- Let sit in the oven until cool.
- Once they're about half dried they're done!
- After they are cool, store in a jar with crushed garlic and thyme.
- Add just enough olive oil to cover.
- Store in your refrigerator for up to 2 weeks.
- With a stock of this, you'll be able to make pasta in no time.
- To prepare the pasta, add a little less than 1 tablespoon of salt to 1L of boiling water (just enough to give the water a salty flavor).
- While the pasta is boiling, shred the red peppers with the seeds removed, mince the garlic, and saute in a pan with 2 tablespoons of olive oil.
- Once the garlic changes color, drop in the firefly squid and fry.
- Add the dried tomato and about 1 ladle of the pasta water.
- About 2 minutes before the pasta boils, remove and add to Step 6.
- Mix everything well and after the pasta stock has been absorbed, mix in the celery leaves and it's finished!
- The salt from the pasta water and the squid should provide enough flavoring.
- Season with salt to taste.
- Addendum: If you leave the tomatoes out in the sun for half a day, you'll have solar-powered sweetness!
- This also shortens the baking time!
pack, tomatoes, pack firefly squid, clove garlic, red chili pepper, olive oil, celery, basil
Taken from cookpad.com/us/recipes/169734-homemade-dried-tomatoes-and-firefly-squid-pasta (may not work)