Pasta with spicy sauce squid, tomato and black olives. I find that the rings, or calamarata, is a beautiful pasta and I couldn't wait to match it right at squid, to create confusion in the pot. Said and done. So today I present to you a simple and tasty dish. Obviously I sunk by the handful in the tradition of Sicilian fish, but the olives are those of Gaeta, tribute to Lazio I am staying now for six years. I used calamarata, but this dish so rich in thick gravy is fine even with linguine or other long pasta.
Remember that the squid, as well as the squid, require either a fast cooking, or a long cooking. In this case, because I wanted to make a tasty and thick sauce, I chose to cook them long in spicy tomato sauce. Obviously, you can use the advanced squid as a main course, perhaps adding potatoes, or use them to create original and delicious bruschetta with tomato sauce squid.
Take a look at all my RECIPES WITH SQUIDS (those STUFFED WITH SAUCE which also found on my YouTube channel VIDEO RECIPE and those in WET WITH POTATOES They are spectacular and both recipes are sicilianae) and of course to the many SICILIAN RECIPES. Have a good day!
4 medium sized squid
360 grams of rings
500 grams of chopped tomatoes cut in large chunks
a tablespoon of tomato paste
a clove of garlic
20 Gaeta olives
parsley as required
salt to taste
a chili pepper
6 Tablespoons extra virgin olive oil
a glass of white wine
Clean the squid and wash them carefully. Chop in pigtails and cut the rest into rings with a thickness of about 2,5 cm. Finely chop the parsley and garlic and pitt the Gaeta olives, cut into small pieces.
Sauté in oil, over a very low heat, chopped garlic and chilli: Merge in pigtails and squid rings and Brown over high heat for two minutes, then Deglaze with white wine and allow to evaporate the alcohol part. Add the tomato paste and tomato pulp, so half of the chopped parsley.
Season with salt and cook over medium heat for 40 minutes, until the sauce will not be thick and tender calamari. At the end of the cooking time, combine the olives and mix well.
Boil the pasta in salted water and drain it al dente, putting aside cooking water. Stir the sauce of squid rings, adding some cooking water if necessary, and sprinkle the dish with a little chopped parsley. Bon appétit!
MATCHING: Recommend a red wine, but not too aggressive, for this first course that combines land and sea. The spiciness of the sauce, that must be countered with a good degree of alcohol (14,5%), makes us choose a Montepulciano d'Abruzzo and, in particular, the one produced by fattoria teatina: J, This is the name of the wine, stands fresh scent, for its flavour is reminiscent of red fruits, and a slight acidity in the finish.