Squid Ink Pasta with Calamari
Tender and delicious calamari simmered in a tomato-based sauce with garlic and chiles. This calamari pasta is then served with a savory and salty squid ink pasta.
Servings: 4 servings
Calories: 449kcal
Cost: $20
Equipment
- 1 large saucepan
- 1 large pot
Ingredients
- ½ lb squid ink pasta
- 12 oz Frozen calamari, tentacles and tubes
- 3 tablespoon extra virgin olive oil
- 4 anchovies
- 3 cloves garlic, minced
- 1 hot chile pepper
- ⅓ cup white wine
- 24 oz passata
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon Fresh Parsley Chopped
Instructions
- Slice the tentacles of the squid in half and the tubes into ½ inch circles.
- Place a large saucepan over medium-low heat. Once hot, add extra virgin olive oil. Add the garlic, chile pepper, and anchovies. Saute for 2-3 minutes until the garlic starts to brown. Then stir in the calamari and saute until they become opaque, about a minute.
- Pour in the white wine and bring to a simmer. Simmer for 3 minutes or until the wine begins to reduce. Add in the passata, salt, and pepper. Stir well and simmer low for 40 minutes.
- When the sauce is almost finished, start boiling a large pot of water. Salt the water and add the pasta. Boil the pasta until al dente, and then once the sauce has simmered for 40 minutes, transfer the pasta to the sauce. Add a ladleful of pasta water. Simmer the pasta and the sauce for a minute or two to let the sauce coat the pasta.
- Serve the pasta immediately with a loaf of Italian bread.
Nutrition
Calories: 449kcal | Carbohydrates: 60g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 201mg | Sodium: 694mg | Potassium: 1036mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1173IU | Vitamin C: 42mg | Calcium: 74mg | Iron: 6mg
