Squid Pasta with Tomato Wine Sauce
Tender calamari simmered in a rich tomato and white wine reduction, tossed with linguini or spaghetti. Garlic and shallot build a savory base while parsley brightens the finished dish. The squid cooks quickly at the end, staying tender and mild.
Ingredients
- 1 ½ pounds squid, cleaned, cut as directedshrimp1:1proteinadds shellfish
cooks faster, milder flavor
- 3 tablespoons olive oil
- 4 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- 28 ounces tomato sauce, canned
- ¼ cup water
- 1 cup white wine
- ½ cup parsley leaves, chopped
- 1 pound linguini or spaghettipappardelle1:1pasta
wider noodles catch more sauce
- salt, to taste(optional)
- black pepper, freshly ground, to taste(optional)
Instructions
- 1
Cut squid bodies in half lengthwise, then in half widthwise. If tentacles are large, halve them lengthwise. Set aside.
- 2
Heat olive oil in a large saute pan over medium-high heat. Add garlic and shallot, cook about 5 minutes until softened.
- 3
Add tomato sauce, water, and white wine. Cook over high heat for 5 minutes until sauce reduces and thickens.
- 4
Season with salt and pepper. Stir in all but 1 tablespoon parsley, lower heat, and simmer uncovered about 15 minutes.
- 5
Meanwhile, bring salted water to boil in a large pot. Add pasta and cook until tender, at least 7 minutes. Drain well.
- 6
Add calamari to tomato sauce and cook 3 to 5 minutes until just cooked through.
- 7
Taste for seasoning and adjust salt and pepper as needed. Add drained pasta and toss well.
- 8
Garnish with remaining parsley and serve.
Tips
Do not overcook the calamari or it will become tough and rubbery.
Use freshly ground black pepper for best flavor.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Reheat gently over low heat with a splash of water.
Prepare the tomato sauce up to 1 day ahead. Cook pasta just before serving to avoid sogginess.
Plate immediately while warm. Drizzle with extra olive oil if desired.
Common Mistakes
Do not cook the calamari longer than 5 minutes to avoid toughness.
Do not drain pasta too thoroughly or it may stick together.
Substitutions
wider noodles catch more sauce