Description
A fresh and elegant Italian coastal pasta dish made with tender squid, ripe tomatoes, herbs, and Strozzapreti pasta tossed in a light, aromatic sauce.
Ingredients
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
2 large ripe tomatoes, seedless and diced
2 shallots, diced
1 teaspoon salt
1/2 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
1/4 cup (60 g) vegetable broth or seafood stock
Instructions
- Heat olive oil in a 12-inch skillet over medium heat. Add diced shallots and sauté until translucent.
- Stir in minced garlic and cook until fragrant.
- Add chopped parsley and basil, stirring to combine.
- Add diced tomatoes and chili flakes. Cook for about 5 minutes until some liquid evaporates. Season with salt and pepper.
- Add cleaned squid and mix to coat in the sauce. Pour in the broth and cook for about 8 minutes, stirring continuously.
- Simmer the sauce for an additional 2 minutes to reduce slightly, then turn off the heat.
- Bring a large pot of salted water to a boil. Cook Strozzapreti pasta until al dente (8–9 minutes for dried, 3–4 minutes for fresh).
- Drain the pasta and transfer it to the skillet with the squid sauce.
- Toss over medium heat for 1–2 minutes to let the pasta absorb the sauce.
- Plate immediately and garnish with extra parsley or basil.
Notes
Add lemon juice or zest for extra brightness.
A drizzle of extra-virgin olive oil adds richness.
Cherry tomatoes can be used for added sweetness.
Shrimp, clams, or mussels work well as alternatives to squid.
Store leftovers for up to 1 day and reheat gently with a splash of water or broth.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 220 mg
