Tender pasta with squid in a vivid tomato-wine sauce: garlic, celery stalk, sweet cherry tomatoes and a pinch of sugar to balance the flavors. The squid cooks in just a few minutes and stays succulent, while fresh parsley and Parmesan finish the dish with a classic Italian accent. The ideal quick dinner in 25 minutes.
Ingredients
- Spaghetti or linguine — 7 oz | 200 g
- Cleaned squid, rings or strips — 10.6 oz | 300 g
- Cherry tomatoes — 7 oz | 200 g
- Garlic — 2 cloves
- Celery stalk — 1 stalk
- Olive oil — 1.5 tbsp | 1.5 tbsp
- Butter — 0.7 oz | 20 g
- Dry white wine — 1/4 cup | 60 ml
- Parsley, chopped — 2 tbsp
- Parmesan, grated — 1 oz | 30 g
- Sugar — a pinch
- Salt, black pepper — to taste
- Pasta cooking water — 3-4 tbsp | 40–60 ml (optional)
How to make it
- Prepare the ingredients: cut the squid into rings or strips, halve the cherry tomatoes, and finely chop the garlic and celery stalk. Bring a pot of salted water to the boil for the pasta.
- Heat the olive oil in a skillet and melt the butter. Add the garlic and celery and sauté for 1–2 minutes until fragrant, without letting the garlic brown.
- Add the cherry tomatoes, season with salt and pepper, and add a pinch of sugar. Cook for 3–4 minutes until softened and juicy.
- Add the squid and cook over high heat for 2–3 minutes until opaque white — do not overcook, so it stays tender.
- Pour in the white wine and reduce over high heat for 1–2 minutes.
- Stir in the chopped parsley.
- Cook the pasta until al dente. Transfer it to the skillet with tongs, add 3–4 tbsp | 40–60 ml of the pasta water and toss for 1 minute, so the sauce coats every strand.
- Serve immediately, topped with grated Parmesan. If you like, finish with a drizzle of olive oil.
Nutrition per serving
| Calories | ≈ 700 kcal |
| Protein | ≈ 47 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 74 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 8 g |
| Sodium | ≈ 1.1 g |
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Tips and variations
- To keep the squid from turning rubbery, cook it either very quickly (2–3 minutes) or for a long time over low heat. This recipe uses the quick method.
- No wine? Replace it with 3-4 tbsp | 40–60 ml chicken or vegetable stock and add 1–2 tsp lemon juice for freshness.
- For heat, add a pinch of chili flakes along with the garlic.
- Cherry tomatoes can be swapped for 5 oz | 150 g canned tomatoes, simmering the sauce for about a minute longer.
- Any long pasta works well here, such as spaghetti or linguine, or a short shape like penne or fusilli with a good rough texture.
FAQ
How do I clean squid for pasta?
Remove the thin outer skin, take out the innards and the clear quill, then rinse thoroughly. If the squid is frozen, a 5–10 second rinse with boiling water helps the skin peel off more easily.
Can I make it without cheese or replace Parmesan?
Yes, you can leave the cheese out or use Pecorino, Grana Padano, or another aged hard cheese to taste. For a lactose-free version, omit the butter and cheese.
What pasta texture should I aim for?
Cook until al dente, then combine with the sauce and heat for about a minute. The pasta will finish at the perfect texture and absorb the sauce beautifully.