This easy-to-do pasta dish is perfect for dinner, especially when you want to prepare something quick. You can use any tomato brand of your choice. But since they will make or break the taste of the sauce, you have to choose the brand that thickens quite well and is juicy.
As for the seafood, fresh is always the first choice if you have easy access to it. If not, frozen seafood will taste good as well. However, you have to get the brands that will retain the seafood’s freshness even when chilled for days.
Frozen squid will actually work better in this recipe. It’s tough meat, and you can make it more tender by freezing it before cooking. This rule only applies to tough seafood like squid and octopus. You cannot do the same when using shrimps. They cook quickly and soft and might become soggy when frozen.
This easy pasta recipe, complete with delectable tomato sauce, is enough for four servings.
- A teaspoon each of dried basil and dried oregano
- 1 can Pomodoro crushed tomato
- 3 garlic cloves
- 2 tablespoons olive oil
- 1/4 cup white wine (or you can use vegetable stock or chicken stock)
- 14 ounces or 400 grams squid (rinsed thoroughly)
- 350 grams penne
- Salt and pepper to taste
- A handful of chopped parsley (optional)
- Clean the squid thoroughly and place them on a chopping board. Chop the tentacles into smaller pieces and the body into rings.
- Heat olive oil in a pan over medium-high flame. Crush the garlic cloves and saute in the oil for a couple of minutes. Add the squid. Cook for 4 minutes while stirring often. Turn the heat to medium.
- Use a spoon to remove the crushed garlic cloves from the oil. Add the wine. Leave to cook for four more minutes or until most of the liquid is gone. Turn the heat to low, and add basil, oregano, and crushed tomato. Leave to simmer for 5 minutes. Stir every now and then and remove from the stove once the sauce is thick.
- Cook the penne pasta according to package directions. Transfer to a bowl once cooked.
- Add the sauce to the cooked pasta. Top with chopped parsley if using. Serve while warm.