|
| |
|
 |
- Campanelle Pasta with Squid, Tomatoes, and Capers
- (Campanelle Pasta con Calamari, Pomodori e Capperi)
|
-
- 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 and 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
Directions:
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 olive 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.
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 olive oil. Makes 4 first-course servings.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
