5.0 from 39 votes
Easy Italian squid pasta recipe from Abruzzo
This easy Italian squid pasta recipe with garganelli comes from Abruzzo in Central Italy. It has just ahandful of fresh ingredients apart from the pasta and squid and is really a super seafood pasta recipe all the family will love!
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 517 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 450 g squid calamari/totani (1lbs) cleaned and cut into pieces
- 320 g garganelli (11 oz) or other pasta tubes
- 300 g cherry tomatoes (10.5 ozs) washed and quartered
- 40 g spring onions (1.5ozs) peeled and chopped
- 1-2 garlic cloves peeled
- 3 tablespoon extra virgin olive oil.
- ½ glass white wine
- fresh chives chopped
- salt for pasta and to taste
- freshly ground black pepper. to taste
- peperoncino flakes (red chili pepper) optional
Instructions
Prepare the ingredients
- If necessary, clean the squid. (See content above for instructions) and then cut the body into thin rings and the tentacles into small pieces. Peel the garlic and chop the spring onions. Wash the tomatoes and cut into quarters.
Cup of Yum
Cook and serve
- Sauté the onion and garlic until soft. Add the squid pieces and cook on a high heat for 5 minutes stirring frequently so they don’t burn. Lower the heat and add the tomatoes and wine and salt and pepper to taste. Allow the alcohol to evaporate and then cover and simmer for 15-20 minutes. Remove the garlic. Add the chopped chives and remove from the pan the heat.
- Cook the pasta al dente in boiling salted water according to the instructions on the packet. When ready, save a ladle of pasta cooking water and drain. Add the pasta to the sauce and mix everything together. If the sauce seems dry, pour in a little pasta cooking water and mix again.
- Serve this easy Italian squid pasta recipe with some more chopped chives and some peperoncino if you like it.
Notes
- Garganelli, maccheroncini de pettine or even normal ridged or smooth penne or short ziti are all great pasta types for this recipe
- Leftovers can be kept sealed in the fridge for a couple of days and reheated in the microwave or sautéed in hot olive oil. I wouldn't freeze this dish.
Nutrition Information
Calories
517kcal
(26%)
Carbohydrates
67g
(22%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
262mg
(87%)
Sodium
67mg
(3%)
Potassium
661mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
504IU
(10%)
Vitamin C
25mg
(28%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 517
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 262mg | 87% |
| Sodium | 67mg | 3% |
| Potassium | 661mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 25mg | 28% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.