Trofie with Cuttlefish, Artichokes, and Pachino

Trofie with cuttlefish, artichokes, and Pachino cherry tomatoes are a perfect example of how the flavors of the sea and the land can come together to create a balanced and extremely tasty dish. Here is the recipe to make them:

Ingredients

• 320 grams of trofie
• 2 medium cuttlefish, cleaned and cut into strips
• 4 artichokes
• 200 grams of Pachino cherry tomatoes
• 2 cloves of garlic
• Chopped parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• 1/2 glass of white wine
• Grated zest of 1 lemon (optional for a touch of freshness)

Preparation

1. Clean the artichokes by removing the outer leaves and the thorny top part. Cut them into wedges and place them in water acidulated with lemon to prevent them from blackening.
2. In a pan, heat a drizzle of extra virgin olive oil and lightly fry the garlic cloves until they become golden. Remove them and set them aside.
3. In the same pan, add the cuttlefish and brown them over high heat. Deglaze with white wine and let the alcohol evaporate. Lower the heat and continue cooking for about 10-15 minutes. Season with salt and pepper.
4. Add the artichokes to the pan with the cuttlefish, cover, and cook for another 15 minutes, adding a little water if necessary.
5. Meanwhile, in another pan, sauté the halved Pachino cherry tomatoes with a drizzle of oil and a pinch of salt until they start to release their water.
6. Cook the trofie in plenty of salted water following the timing indicated on the package.
7. Once the artichokes and cuttlefish are cooked, add the cherry tomatoes and heat everything together for a couple of minutes.
8. Drain the trofie al dente and transfer them to the pan with the cuttlefish, artichokes, and cherry tomatoes. Sauté over high heat for one minute adding the chopped parsley and, if desired, the grated lemon zest.
9. Serve immediately.

Curiosity

Trofie is a type of pasta typical of Liguria and is traditionally served with pesto. In this recipe, however, we have married the charm of Liguria with the flavors of Southern Italy, thanks to the introduction of Pachino cherry tomatoes and artichokes, which are widely used in Mediterranean cuisine.

With a dish that combines sea and land, a fresh and aromatic white wine could be the perfect companion. A Ligurian Vermentino or a Fiano di Avellino can be two excellent choices. Enjoy your meal!