Pasta With Squid, Tomatoes, And Capers Recipe

Name: Pasta With Squid, Tomatoes, And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cleaned squid, bodies and tentacles separated but kept intact; 6 tablespoons extra-virgin olive oil; 4 large garlic cloves, finely chopped; 1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise; 1/2 lb grape or cherry tomatoes, halved; 1/3 cup dry white wine; 1/2 cup raisins; 1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped; 1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta; 1/2 cup loosely packed torn fresh basil leaves; 1/4 cup pine nuts, lightly toasted; 1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped

Servings: persons

1 lb cleaned squid, bodies and tentacles separated but kept intact
6 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
1/2 lb grape or cherry tomatoes, halved
1/3 cup dry white wine
1/2 cup raisins
1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
1/2 cup loosely packed torn fresh basil leaves
1/4 cup pine nuts, lightly toasted
1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped

1
If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.
2
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and saute, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.
3
Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
4
Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.
5
Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb cleaned squid, bodies and tentacles separated but kept intact, 6 tablespoons extra-virgin olive oil, 4 large garlic cloves, finely chopped, 1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise, and more.

Yes, Pasta With Squid, Tomatoes, And Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Squid, Tomatoes, And Capers

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