I love this recipe because it’s fresh, elegant, and quick to make. The ingredients are simple but come together in a way that feels luxurious. The key is in cooking the squid just right so it stays tender and flavorful. I also enjoy how the sauce—garlic, shallots, and herbs simmered with tomatoes—creates a light yet deeply aromatic base that complements the pasta perfectly. It’s the kind of meal that tastes like an Italian seaside dinner but is easy enough for a weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 oz (453.59 g) Strozzapreti pasta (preferably fresh) 1 lb (453.59 g) baby squid and tentacles, cleaned and cut into ½-inch rings (except tentacles) 2 large ripe tomatoes, seedless and diced 2 shallots, diced 1 teaspoon salt ½ teaspoon freshly ground pepper 2 garlic cloves, thinly minced 1 tablespoon basil, chopped 1 tablespoon parsley, chopped Chili flakes, to taste 3 tablespoons olive oil ¼ cup (60 g) vegetable broth or seafood stock
Directions
For the Squid Sauce
I start by heating the olive oil in a large 12-inch skillet over medium heat. Once it’s shimmering, I add the shallots and sauté until they turn translucent. Then I stir in the minced garlic, letting it release its aroma.
Next, I add the chopped parsley and basil to the pan, stirring gently to blend the flavors. I add the diced tomatoes and a pinch of chili flakes, allowing the tomatoes to cook for about 5 minutes until some of their liquid evaporates. I season the sauce with salt and pepper.
Then, I add the cleaned squid and stir to coat it in the sauce. I pour in the broth and cook everything together for about 8 minutes, stirring continuously. The squid should be tender but never rubbery. Finally, I let the sauce simmer for another 2 minutes to reduce slightly before turning off the heat.
For the Pasta
I bring a large pot of salted water to a boil and add the Strozzapreti pasta. If I’m using dried pasta, I cook it for about 8–9 minutes; if it’s fresh, just 3–4 minutes is enough. Once it’s al dente, I drain it and transfer it directly into the skillet with the squid sauce.
I turn the heat to medium and toss everything together for a minute or two, letting the pasta absorb the sauce. Then I plate it immediately, garnishing with a bit of extra parsley or basil.
Servings and Timing
This recipe serves 4 people and takes about 25 minutes in total—10 minutes for prep and 15 minutes to cook.
Variations
Sometimes I add a splash of lemon juice or zest for brightness. If I’m craving extra richness, I drizzle a touch of extra-virgin olive oil just before serving. For a slightly different flavor, I’ve also added cherry tomatoes or replaced the squid with shrimp or clams. The base sauce is very versatile, so it works beautifully with other seafood too.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 1 day. To reheat, I warm it gently in a skillet over low heat with a splash of water or broth to keep the pasta from drying out. Since seafood doesn’t reheat well multiple times, I prefer making just enough to enjoy fresh.
FAQs
What is Strozzapreti pasta?
Strozzapreti is a short, hand-rolled pasta from central Italy, known for its slightly twisted shape that holds sauce beautifully.
Can I use another type of pasta?
Yes, I sometimes use spaghetti, tagliatelle, or linguine—they all work well with this sauce.
How do I keep squid tender?
I either cook it very quickly (under 10 minutes) or very slowly over low heat for at least 45 minutes—anything in between makes it rubbery.
Can I make this recipe with frozen squid?
Yes, I just thaw it completely and pat it dry before cooking.
What can I use instead of squid?
Shrimp, clams, or mussels are great alternatives.
Can I make it spicy?
Definitely—I just add more chili flakes or a finely chopped fresh chili.
Do I have to peel the tomatoes?
No, but I like to use seedless tomatoes to keep the sauce smooth and flavorful.
How do I know when the sauce is ready?
When most of the liquid has reduced and the tomatoes have softened into a rich, flavorful base.
What should I serve with this dish?
I love serving it with crusty bread to soak up the sauce and a simple green salad on the side.
Conclusion
Strozzapreti Pasta with Squid and Tomato is a dish that brings together the best of Italian coastal flavors—fresh, light, and deeply satisfying. I love how quick it is to prepare while still tasting like something special from an Italian trattoria. With its tender squid, aromatic tomato sauce, and perfectly coated pasta, this meal is a beautiful reminder that simplicity is often the key to true Italian cooking.
