This Italian pasta dish with a tomato based sauce is quick and easy if you can find cleaned squid. Add a pinch of chili pepper, for a nice spicy kick.
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2 tablespoons extra virgin olive oil
1/2 onion, finely chopped
1 stalk celery, finely chopped
500g cleaned squid, cut in strips
100ml white wine
400ml tomato passata
salt and pepper, to taste
400g penne or any other short pasta
1 to 2 sprigs fresh parsley, chopped
Method Prep:10min › Cook:30min › Ready in:40min
Heat oil in a saucepan over medium heat; add onion and celery and cook until softened. Add the squid; stir to coat in oil and cook until just wilted.
Increase the heat, pour in the wine and let the alcohol evaporate. Reduce heat to medium and add tomato passata; stir, cover and cook for 20 minutes. Check from time to time to make sure the sauce isn't getting too thick. Season to tatse.
Meanwhile, cook the pasta in abundant salted water. Drain and transfer in the squid sauce pan; toss to coat in the sauce. Sprinkle parsley and serve.