Spaghetti with Stuffed Squid
Pasta and Pizza • Italian
Description
Spaghetti with Stuffed Squid
Ingredients
- Capers 0 oz
- Breadcrumbs 5 oz
- Chicken Egg 1 piece
- Parmesan Cheese 0 oz
- Garlic 1 clove
- Parsley 0 oz
- Spanish onions 1 head
- Marinated cherries 10 pieces
- Passata Tomato Sauce 25 oz
- Squid 10 oz
- Spaghetti 10 oz
- Fresh basil leaves 2 sprigs
Step-by-Step Guide
Step 1
Place half of the capers in a bowl with breadcrumbs, the egg, 1 tablespoon of oil, and 2 tablespoons of water. Grate the Parmesan finely, chop the garlic and parsley (stems and all) finely, then mix everything together.
Step 2
Peel and finely chop the onion and place it in a heavy-bottomed pot over medium heat with 2 tablespoons of oil, sautéing while stirring occasionally. Add the tomatoes and passata. Simmer on low heat.
Step 3
Setting aside the squid tentacles, fill each squid body slightly more than halfway with the breadcrumb mixture, pressing it in but being careful not to pack it too tightly. You can close the squid bodies with toothpicks or sew them with thread.
Step 4
Mix the remaining capers with the tomato sauce, then add the stuffed squid and tentacles. Simmer on low heat for 25–30 minutes.
Step 5
Meanwhile, boil the pasta in a pot of salted boiling water according to the package instructions.
Step 6
Using tongs, transfer the squid to a cutting board. Removing the toothpicks or threads, cut the squid into thick rings to reveal the filling, then place them on a plate, drizzle with sauce, and sprinkle with basil.
Step 7
Drain the pasta, reserving a full cup of starchy cooking water, then mix the spaghetti with the remaining sauce, adding a little of the cooking water if necessary.
Step 8
Serve, sprinkled with grated Parmesan, alongside the stewed squid.
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