Maloreddus are delicate, saffron-infused pasta with a lovely golden hue and a hint of warmth from the saffron. They are especially good paired with fish or seafood, and lend themselves well to sweet and sour combinations, like this dish featuring a light, fresh tomato sauce accented with lemon and briny olives. You can find maloreddus in Italian specialty stores or through online sources.
Recipe information
Yield
serves 4
Ingredients
8
1
2
1
1
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Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions say.
Step 2
Remove the zest from the lemon with a fine grater. Cut the lemon in half.
Step 3
While the pasta is cooking, heat the sauce in a high-sided pan over medium heat. When the sauce reaches a simmer, add the squid and cook for 2 to 3 minutes, or just until opaque. Do not overcook.
Step 4
When the pasta is done, drain and tip into the pan with the sauce. Add the olives, juice of half the lemon, and salt and pepper to taste.
Step 5
Divide among 4 shallow bowls. Sprinkle the lemon zest over the top, drizzle with olive oil, and serve.