Friday, 20 April 2007

Calamari Fettucine with Roast Tomato Sauce

This is my entry for Presto Pasta Nights; tender calamari with a rich tomato sauce over squid ink pasta. I love the texture of these deeply black ribbons and they seem a natural choice for seafood pasta dishes. While I adore the texture of calamari, I acknowledge it isn’t a big flavour contributor so I’ve paired it with a full flavoured roasted tomato sauce. This also make for excellent bowl food with each serving giving you a cleverly disguised serving of vegetables.

Calamari Fettucine with Roast Tomato Sauce

Serves 4

5-6 tomatoes halved (the best you can get)
1/2 red onion
1 large red capsicum/pepper quartered
1/3 cup basil torn
3 cups baby spinach
2 cloves garlic (unpeeled)
few rosemary twigs
1/4 cup white wine
1/3 cup prawn stock (vegetable stock will do)
250g/9oz calamari
1 packet black squid ink pasta (available at most delis)
lemon wedges

Pre-heat oven to 200C/400F. In a large roasting tray lay down a bed of rosemary and place the tomatoes and capsicum pieces. Let’s face it, these days tomatoes need all the help they can get to boost their flavour and the rosemary should help. Add the garlic cloves and onion and give it a generous drizzle of olive oil and a good seasoning of sea salt and pepper. Roast for 45 mins.

Allow to cool enough to remove the skins from the tomatoes and capsicums. Pop the soft garlic cloves out of their skins. Discard the rosemary. Slice the capsicum and onion into thin strips. In a large pan add a little olive oil and the skinned tomatoes, capsicums and garlic. Over a medium heat allow to heat through using the back of a spoon to squash the tomatoes into a sauce like consistency. Add the wine and allow the alcohol to cook off before adding the stock.

In a large pot of salted boiling water cook the pasta according to package directions. Don’t overcook as you’ll toss it through the hot sauce. Drain.

Drizzle a little olive oil over the calamari and season well. In a grill pan, skillet or bbq cook in small batches for a minute or two on each side. Be careful not to overcook to avoid mouthfuls of rubber.

Add the baby spinach to the sauce and as soon as the spinach has wilted, reduce the heat. Toss through the pasta and when warmed through and coated well with sauce, take off the heat. Stir through the basil leaves and place small piles in serving bowls. Top with calamari and finish with a good squeeze of lemon.


Lea said...

Oh! this is a FANTASTIC recipe!! I am always wanting to buy some squid to cook but can never settle on a recipe I think would do it any justice... then there is the squid ink pasta I've been spying at our little gourmet shop.... GENIOUS!

Ruth Daniels said...

Fabulous AND gorgeous - what a great combo. Thanks so much for sharing with the rest of us at Presto Pasta Nights.

Ellie said...

Good work! I've got to admit that my mouth is doing a little watering after staring at those gorgeous chunks of calamari :D

Truffle said...

Lea- Thanks so much. I think squid ink pasta is a lovely visual change and the calamari seems to work well with the sweetness of the roast tomatoes and the sharpness of the basil and lemon.

Thanks very much Ruth and thanks for hosting the event.

Thanks for the kind words and for stopping by Ellie :)