How to Make Stewed Squid With Penne Pasta in Red Wine Sauce

Stewed squid with penne pasta in red wine sauce is a simple Italian dish that can be prepared in a hurry, making it ideal for quick weekday dinners. Served with a crisp mixed green salad with balsamic vinaigrette, a loaf of hot ciabatta or Italian bread with garlic butter, and a glass of red wine, squid with penne pasta is a hearty, satisfying meal. The stewed squid and pasta will keep in the refrigerator for two or three days, making it great for lunch the next day.

Things You'll Need

• 2 cups dried penne pasta
• 8 tbsp. olive oil
• 2 onions, thinly sliced
• 1 lb. prepared squid, cut into strips
• 1 cup fish stock
• ½ cup red wine
• 14 oz. tomatoes, peeled and sliced
• 2 tbsp. tomato paste
• 1 tsp. chopped fresh oregano
• 2 bay leaves
• 2 tbsp. chopped fresh flat-leaf parsley
• Sea salt (to taste)
• Coarse ground black pepper (to taste)

Instructions

1. Bring a large saucepan of salted water to a boil. Add the pasta and 1 tbsp. of the olive oil. Cook for 7-9 minutes or until al dente. Drain and return to the pan to keep the pasta from cooling.

2. Heat the remaining olive oil in a large sauté pan over medium heat. Add the onions and cook until soft and translucent, about 3-4 minutes. Add the squid and fish stock and cook for an additional 4-5 minutes. Add the wine, tomatoes, tomato paste, oregano and bay leaves. Bring to a boil and cook for 5 minutes. Season to taste with sea salt and black pepper.

3. Add the pasta to the large sauté pan and cover. Simmer over low heat for 8-10 minutes or until the squid is tender.

4. Remove the bay leaves with a slotted spoon and discard them. Add most of the parsley and stir, reserving ½ tbsp. for garnish.

5. Transfer the mixture to a warmed serving platter and garnish with the remaining chopped parsley. Serve immediately.

References

• NY Times

Resources

• Italian Food Forever - Italian Recipes
• All Recipes - Italian Recipes