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How to Prepare Super Quick Homemade Homemade Dried Tomatoes and Firefly Squid Pasta

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Homemade Dried Tomatoes and Firefly Squid Pasta

Before you jump to Homemade Dried Tomatoes and Firefly Squid Pasta recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not that tough. A lot of it truly is simply utilizing common sense.

We hope you got insight from reading it, now let's go back to homemade dried tomatoes and firefly squid pasta recipe. You can cook homemade dried tomatoes and firefly squid pasta using 9 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Homemade Dried Tomatoes and Firefly Squid Pasta:

  1. You need 1 of pack - however many you want to make [If making dried tomatoes at home, use cherry tomatoes].
  2. Provide 2 of tablespoons, minced [For store bought dried tomatoes, use semi-dried tomatoes].
  3. Prepare 180 grams of Spaghetti.
  4. Use 1 of pack Firefly squid.
  5. Get 1 clove of Garlic.
  6. Use 1 of Red chili pepper.
  7. Get 2 tbsp of Olive oil.
  8. Get 1 of whole Celery leaves.
  9. Prepare 1 of optional Basil leaves.

Instructions to make Homemade Dried Tomatoes and Firefly Squid Pasta:

  1. 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..
  2. Remove the stem from the tomatoes, slice in half, and remove the seeds. Place on an aluminum foil covered pan, cut-side up..
  3. 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!.
  4. 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..
  5. 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)..
  6. 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..
  7. Once the garlic changes color, drop in the firefly squid and fry. Add the dried tomato and about 1 ladle of the pasta water..
  8. 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!.
  9. The salt from the pasta water and the squid should provide enough flavoring. Season with salt to taste..
  10. 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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