Este prato de linguine com tinta de choco é uma celebração dos sabores vibrantes e frescos do Mediterrâneo. A cor escura e dramática da massa contrasta lindamente com os pimentos coloridos, as azeitonas e os tomates cereja, criando não só uma refeição deliciosa mas também visualmente impressionante. É um prato rápido e elegante, perfeito para um jantar de verão ou para surpreender os seus convidados com algo diferente.

Ingredientes

  • 200gr Linguine com tinta de choco
  • 1 Mão cheia de azeitonas brancas descaroçadas e laminadas
  • 1 Mão cheia de alcaparras
  • 100gr Tomate cereja cortados ao meio
  • 1 Mão cheia de rucula selvagem
  • Flor de sal, azeite virgem extra
  • 3 Dentes de alho finamente picados
  • Raspa de 1/2 limão
  • QB de sumo de limão
  • 1 Malagueta fresca em finas rodelas
  • 4 Pimentos baby de varias cores em finas rodelas e sem sementes

Preparação

  1. Numa frigideira coloque um generoso fio de azeite, o alho e a malagueta.
  2. 2 – Acrescente os pimentos, as azeitonas, as alcaparras e o tomate cereja, deixar em lume brando 10 minutos e tempere com flor de sal.
  3. Entretanto leve ao lume uma panela com água e quando ferver acrescente a linguine até cozer aldente.
  4. Emprate, colocando sob a linguine o estufado de legumes, a rúcula selvagem, a raspa de limão e um fio de azeite.

Here is a dish that’s as dramatic in looks as it is vibrant in taste, freshly translated for your culinary pleasure.

Cuttlefish Ink Linguine with Olives

This dish is a stunning showcase of colour and flavour, where the deep, dramatic black of cuttlefish ink linguine provides the perfect canvas for a vibrant medley of Mediterranean ingredients. The pasta, with its subtle, briny flavour of the sea, is tossed with sweet baby peppers, salty olives, and sharp capers, creating a dish that is both elegant and wonderfully simple. It’s a perfect example of how a few well-chosen ingredients can create a truly memorable meal.

The beauty of this recipe lies in its fresh, bold flavours and the wonderful interplay of textures. The soft, sweet cherry tomatoes burst with flavour, complementing the salty tang of the olives and capers. The fresh chilli adds a gentle warmth, while the lemon zest and juice at the end provide a crucial burst of brightness that cuts through the richness of the olive oil and ties all the elements together.

This is a wonderfully quick and easy dish to prepare, making it ideal for a sophisticated weeknight dinner. The wild rocket adds a final peppery note that completes the flavour profile beautifully. For an extra layer of indulgence, you could add some pan-seared prawns or scallops to the dish, which would pair perfectly with the subtle marine notes of the squid ink pasta.

Ingredients

  • 200g Cuttlefish ink linguine
  • 1 Handful of white olives, pitted and sliced
  • 1 Handful of capers
  • 100g Cherry tomatoes, halved
  • 1 Handful of wild rocket
  • Flaky sea salt and extra virgin olive oil, to taste
  • 3 cloves of garlic, finely minced
  • Zest of 1/2 a lemon
  • A squeeze of lemon juice
  • 1 fresh chilli, thinly sliced
  • 4 assorted colour baby bell peppers, thinly sliced with seeds removed

Preparation

  1. In a frying pan, heat a generous drizzle of olive oil. Add the minced garlic and chilli and sauté gently until fragrant.
  2. Add the sliced peppers, olives, capers, and cherry tomatoes. Let it simmer over a low heat for about 10 minutes. Season with flaky sea salt.
  3. Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente.
  4. To serve, place the cooked linguine on a plate, top with the stewed vegetable mixture, a handful of fresh wild rocket, a sprinkle of lemon zest, and a final drizzle of extra virgin olive oil.