Totani E Tubetti: Squid and Tubetti Pasta

TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 1 chili pepper, chopped
  • 1/2 pound totani (flying squid)*, cleaned, cut into strips
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Directions

*Can be substituted with squid

In a large pot with a lid, heat up the extra-virgin olive oil and add the red onion and chili pepper, and let cook together until soft. Add the totani, and let cook for about a minute on medium heat, stirring continuously to avoid sticking.

Squeeze the cherry tomatoes with your fingers to remove the seeds and add to the pot. (To avoid a mess of seeds and juices, squeeze the cherry tomatoes submerged in a bowl of water.) Season with salt. Lower the heat, cover the pot, and cook for 2 to 3 minutes.

Meanwhile, cook the tubetti pasta in boiling salted water until al dent, about 8 minutes. Drain the pasta, saving some of the pasta water. Add the pasta to the large pot along with a little pasta water, and cook for a few more seconds allowing all the flavors to come together.

Lastly, add the parsley and finely chopped garlic to maximize the intensity of the flavors. Stir well and serve immediately.
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