Strozzapreti Pasta with Squid Recipe

Strozzapreti Pasta with Squid and Tomato Recipe

This recipe combines products from different regions of Italy to create a delicious and fresh pasta recipe.
5 from 2 votes
Print Pin
Course: Pasta
Cuisine: Italian
Keyword: fresh pasta, squid, strozzapreti
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 563kcal
Author: Nonna Box

Ingredients

  • 16 oz Strozzapreti Pasta preferably fresh
  • 1 lb baby squid and tentacles cleaned into 1/2-inch rings (except the tentacles)
  • 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 tbs basil chopped
  • 1 tbs parsley chopped
  • chili flakes to taste
  • 3 tbs olive oil
  • 1/4 cup dry white wine preferably Pinot grigio. Don’t use Chardonnay!

Instructions

For the Squid Sauce

  • In a 12-inch skillet, heat the olive oil. Add shallots and sauté until translucent, add garlic and stir to combine.
  • Add parsley and basil and stir to get the flavors out.
  • Add the diced tomatoes and chili flakes, let the tomatoes cook for about 5 minutes until some water has evaporated. Add salt and pepper.
  • Add squid and stir, add the wine and let them cook for about 8 minutes, stirring continuously, do not overcook or they’ll get rubbery.
  • Let sauce reduce and water evaporate about 2 minutes.
  • Turn off the heat and set aside.

For the Pasta

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente.
  • Cook it for about 8 or 9 minutes if dry or 3 or 4 minutes if fresh.
  • Drain the pasta, transfer into the pan with the squid sauce.
  • Turn on the heat on medium and mix it all together.
  • Serve hot.

Notes

Raw squid is tender, but if cooked improperly it loses its tenderness. To keep its tenderness, squid must be cooked either very briefly over a strong flame, or when it is fried or grilled for a long time –45 minutes or more– over very low heat. Any other cooking procedure produces a squid with rubbery consistence.

Nutrition

Serving: 130g | Calories: 563kcal | Carbohydrates: 92g | Protein: 33g | Fat: 4g | Cholesterol: 264mg | Sodium: 736mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 12.3mg | Calcium: 74mg | Iron: 2.5mg
Liked this recipe?Follow us @NonnaBox for more!