Spicy Tomato And Squid Pasta
A lively medley of fresh, seasonal flavors intertwine in this vibrant Gemelli pasta with tender squid rings coated in a zesty tomato and garlic sauce. The delicate heat of red pepper flakes, fragrant parsley, and a hint of anchovy meld together to create a dish that is both comforting and invigorating. This recipe effortlessly marries the savory allure of seafood with the satisfaction of a hearty pasta, resulting in a delightful meal that bursts with Mediterranean charm.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 2 Tbs. minced fresh flat-leaf parsley
- 1/4 tsp. anchovy paste (optional)
- 1 can (14.5 oz.) crushed tomatoes with juice
- Salt, to taste, plus 2 Tbs.
- Freshly ground black pepper, to taste
- 1 lb. gemelli, fusilli or other spiral-shaped pasta
- 1 lb. cleaned squid, bodies cut into strips or rings
Instructions
- <b>Make the sauce</b>
- Bring a large pot of water to a boil. Meanwhile, in a large fry pan over medium-low heat, warm the oil. Add the onion and saut&#233; for 2 minutes. Add the garlic, red pepper flakes and 1 Tbs. of the parsley, and cook, stirring frequently, until the onion starts to color but not brown, about 30 seconds. Stir in the anchovy paste and tomatoes and saut&#233; until slightly thickened, 2 to 3 minutes. Season the sauce with salt and black pepper.
- <b>Cook the pasta and finish the dish</b>
- Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Add the squid to the pot and cook along with the pasta just until opaque, 1 to 2 minutes. Drain the pasta and squid, add to the sauce, toss to coat and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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