Pasta in tomato sauce with calamari

April is my birthday month so I decided to post a pasta recipe for each week. This first one I’ve been making once a week for months. Can’t get enough!

Ingredients for 6

500gr Squid ink pasta or linguine

1kg cherry tomatoes

3 cloves of garlic

½ chilli pepper

3-5 anjouvis

400-500gr calamari (I use frozen)

1 glass white vine

200-300ml vegetable stock

Bunch of basil
10-15tbsp olive oil or enough to cover the bottom of the skillet

Salt

Process

Finely chop garlic and chilli. Cut the tomatoes into halves. If frozen, submerge the calamari in some warm water.

In a skillet with high sides, on medium heat, heat up the olive oil then add garlic, chilli and anjouvis. Continue cooking until garlic gets some colour and anjouvis dissolve. Add basil towards the end.

Add vine, stock and tomatoes. Cook on medium to high heat for around 5min.

Add the calamari and continue cooking until fully cooked (do not overcook as they will get tough). It takes around 15-20min and by that time sauce should thicken. Adjust the seasoning.

Cook the pasta. Mix the pasta with the sauce and serve!

M