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Per preparare i bucatini seppie e piselli: mondare il cipollotto e tagliarlo sottilmente, quindi pelare anche l’aglio e tritarlo finemente.
Tagliare le seppie a fiammiferi sottili. In un pentolino versare un filo di olio extravergine di oliva e la polpa di pomodoro, salare, pepare e cuocere per 15-20 minuti.
Scaldare una padella con un filo di olio extravergine di oliva e rosolarvi il cipollotto con l’aglio, aggiungere le seppie e continuare la cottura per qualche istante mescolando. Sfumare con il vino bianco, lasciare evaporare, aggiungere la polpa di pomodoro, i piselli, sale, pepe, foglie di basilico e proseguire la cottura per circa 6-7 minuti.
Per preparare la salsa ai piselli: sbollentare i piselli in acqua bollente salata per qualche minuto con l’aglio orsino e il prezzemolo, quindi scolare e raffreddare in acqua fredda. Riunire il tutto in un boccale e lavorare con un frullatore ad immersione aggiungendo olio extravergine di oliva, sale, pepe e un goccio di acqua di cottura della pasta, fino a ottenere una salsa omogenea e fluida.
Cuocere la pasta in abbondante acqua salata, scolarla al dente direttamente nel condimento e mantecare qualche minuto aggiungendo se necessario un po' di acqua di cottura della pasta.
Per comporre il piatto: stendere un po’ di salsa ai piselli sul fondo del piatto e adagiarvi sopra un nido di bucatini seppie e piselli. Finire con una spolverata di pepe e un filo di olio extravergine a crudo.
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