Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, homemade dried tomatoes and firefly squid pasta. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Homemade Dried Tomatoes and Firefly Squid Pasta is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Homemade Dried Tomatoes and Firefly Squid Pasta is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have homemade dried tomatoes and firefly squid pasta using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Dried Tomatoes and Firefly Squid Pasta:
- Prepare 1 pack - however many you want to make [If making dried tomatoes at home, use cherry tomatoes]
- Prepare 2 tablespoons, minced [For store bought dried tomatoes, use semi-dried tomatoes]
- Get 180 grams Spaghetti
- Make ready 1 pack Firefly squid
- Make ready 1 clove Garlic
- Make ready 1 Red chili pepper
- Make ready 2 tbsp Olive oil
- Make ready 1 whole Celery leaves
- Prepare 1 optional Basil leaves
Steps to make Homemade Dried Tomatoes and Firefly Squid Pasta:
- 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 sauté 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!
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