Best Pasta With Squid Tomatoes And Capers Recipes

Calamari on Pasta image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Steps:

Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

Pasta with Squid, Tomatoes, and Capers image

Yield Makes 4 first-course servings

Number Of Ingredients 12

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

Steps:

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.
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.
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.
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.
Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.