I love eating seafood and with summer coming to an end I’ve been craving it more than ever. I’ve shared my white-wine variation of this dish, but the tomato version takes the cake. This dish is so easy and delicious to make, I’m already dreaming about the next time I’m making it. This squid pasta with tomato sauce can be served as is or spicy with the addition of chili pepper.
What’s the best pasta shape to use?
With seafood, there are a few options of pasta shape to use. For squid in particular I tend to enjoy smaller-shaped pasta, so I would recommend using one of the following:
- Calamarata – Short rings
- Tubeti – Short cylinder pasta
Prep
Slice your Totani into 1/2-inch thick strips. Try to keep your cuts consistent so they cook evenly. For the tentacles, I cut them in 3. Once your squid is cut, put it to the side and clean your workstation.
Set a pot of salted water to boil and cook your pasta for 1-2 minutes less than the box instructs.
The last step of prep will be peeling your garlic and chopping the parsley. If you want to make this a spicier dish chop up a fresh chili or use dried chili flakes.
Time to Saute
Start by frying off your garlic in olive oil. Once your garlic is golden brown remove it from the oil and add in your chopped squid. If you would like to use the garlic, you can mince it once golden and add it to the sauce in the end.
Allow your squid to cook for 1 minute and add 1 Tbsp of tomato paste. Allow this to saute with the squid and cook down for 1 more minute. Season with salt, pepper and sugar. This will start the base flavors for your squid pasta with tomato sauce.
Next, pour in your tomato sauce and allow this mixture to simmer for 3-4 minutes.
Add in your slightly undercooked pasta and toss together for the last minute of cooking time. Add in some of your reserved pasta water if the mixture is a little dry. Transfer to a plate and you’re ready to serve!
Squid Pasta in Tomato Sauce
Ingredients
- 250 grams Totani ( Squid) about 1/2 Pound
- 180 grams Pasta
- 1 cup Tomato Sauce I like using Mutti- use something high-quality
- 2 Tbsp Chopped Parsley
- 1 clove Garlic
- 3 Tbsp Olive Oil
- 1 tsp Sugar
- 1 Tbsp Tomato paste
Instructions
- Set a pot of water to boil. Season your water and cook pasta according to box instructions. Be sure to reserve 1 cup of pasta water.
- Prep your totani or squid. I recommend asking your fishmonger to clean the squid for you since it can be a little time-consuming and tricky. Once cleaned, the two halves of the squid should be separated, the top mantle/trunk and the bottom, tentacles.
- Break down the squid by slicing the trunk horizontally into 1/2-inch strips. For the tentacles, I cut the bunch into three, leaving around 3 tentacles per piece. Set the squid aside and sanitize your workstation.
- Remove the skin from a clove of garlic and slice into 2-3 large chunks. Finely dice a fresh chili and the cilantro or parsley.
- Place your 3 Tbsp of olive oil in a pan and begin heating the oil on a medium flame. Add in your large slices of garlic. We want to fry the garlic to add flavor to the oil, so remove the pieces once golden brown. You can optionally chop these up once fried and add them back to the sauce later.
- Add in your Totani ( or squid) pieces and chili and saute for 1 minute. Then add in your tomato pasta and sautee for an additional minute.
- Pour in your tomato sauce and season with salt and black pepper. Cook down the sauce for 4 minutes.
- Add in your pasta and combine with your sauce. Add in some reserved pasta water if it needs a bit more liquid. Finish cooking for one more minute.
- Transfer your pasta to a plate and enjoy!
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