Spaghetti Aldoffo


Main Dish
Spaghetti Aldoffo

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    Mix in crispy deep-fried zucchini into your calamari-filled pasta for an extra crunch.

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    Servings and Ingredients

    Serves 6
    1 package(s) (1-lbs.) Gustare Vita spaghetti , dry
    Mazola corn oil, for frying
    1 ½ lbs. fresh zucchini, sliced 1/4-inch-thick
    2 tbsp. Gustare Vita extra virgin olive oil
    4 clove(s) garlic, sliced
    ½ fresh jalapeno pepper, seeded and finely chopped
    6 tbsp. fresh parsley, finely chopped, and divided
    1 lbs. calamari, cut into bite-size pieces
    1 oz. dark rum, such as Kracken, or dry white wine
    ⅓ c. Bar Harbor fish stock, plus additional as needed
    ½ (17.6 oz.) Gustare Vita Passata sauce

    Things To Grab

    • Large stockpot
    • Colander
    • 2 large skillets
    • Slotted spoon
    • Paper towels
    • Plate


    1. Bring a large stockpot filled with lightly salted water to a boil. Cook spaghetti according to package directions. Drain; set aside and keep warm.

    2. Heat oil to 350 degrees in a large heavy-bottomed skillet. Fry zucchini in batches until golden brown and crispy, about 2 to 3 minutes per batch. Remove zucchini from oil with a slotted spoon and allow to drain on a paper towel lined plate; set aside.

    3. Heat olive oil in another large skillet over medium high heat. Add garlic, jalapenos, and 2 tablespoons parsley. Saute 30 seconds to 1 minute, or until fragrant. Add calamari and rum to skillet. Carefully ignite rum. Allow alcohol to burn off and then carefully add fish stock. Continue cooking until calamari are opaque, about 5 to 10 minutes. Remove calamari from skillet with a slotted spoon, reserving juices in skillet.

    4. Add tomato sauce to skillet with remaining 4 tablespoons parsley. Cook over medium heat for 20 minutes or until slightly thickened.

    5. Add calamari, cooked spaghetti, and fried zucchini to skillet. Toss to combine; adding additional fish stock if needed to reach desired consistency; heat through. Divide pasta between 6 serving plates and garnish with additional parsley, if desired.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 175mg
    • Sodium: 170mg
    • Total Carbohydrates: 65g
    • Protein: 24g

    Daily Values

    Iron 20%
    Calcium 6%
    Vitamin D 0%
    Potassium 15%

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