I’ve been enjoying the summer weather lately, and been loving the entertainment opportunities that presents too. When I have guests though, I like having pre-prepared, or quick to prepare meals as I don’t like spending ages in the kitchen! That’s just one of the reasons I really enjoy this Calamari, Tomato & Basil Pasta: it’s easy to prepare before hand, leaving just 10 minutes cooking time required.
I prefer to use fresh pasta when pasta is the main part of the meal, so I’ve used fresh pasta in this recipe. Dry pasta works, but needs to be cooked for longer. It can also be served in a salad, or with quinoa or other starch of your choice.
Use a good quality squid for this recipe too – nothing worse than leathery calamari!
Now, if you want to prepare this meal for later cooking, chop the garlic cloves, wash and dry the cherry tomatoes – halve them if they are the larger variety – wash the squid, clean it and cut it into rings, and chop the basil leaves roughly. Store all the items in the fridge till about 20 minutes before you’re going to cook them, leaving it to warm to room temperature a little.
If your calamari loses a lot of liquid in the cooking, you can pour it out about before adding the cherry tomatoes.
Serve immediately – and if you’re having wine, Calamari, Tomato & Basil Pasta pairs really well with a dry white wine, like a Pinot Grigio – a wine I don’t normally like, but it works fantastically with this. Another alternative is Riesling.
- Pasta for four people
- 2tbsp olive oil
- 1-2 garlic cloves
- 4 anchovy fillets
- 250g cherry tomatoes, washed and dried
- 450g squid, cleaned and cut into rings
- bunch cut basil leaves
- salt and pepper
- Prepare the pasta as per brand instructions. Set aside. (I bring 1000g water to boil in the Thermomix® - Varoma/8 mins/ speed 4 - then add the pasta in the internal steamer for 3 - 4 minutes / Varoma/speed 4)
- To a heated pan, add the oil, garlic and anchovy to a frying pan and heat till the anchovy sort of 'melts'.
- Add the squid and fry for 1 - 2 minutes, tossing them as you do.
- Next, add the cherry tomatoes and fry them for 3 - 4 minutes, till they begin to soften and leak juice - I prefer the cherry tomatoes to still have some bite to them, but it's personal choice, really!
- Test the squid to make sure it's nice and tender, then add the basil, salt and pepper.
- Serve with the pasta, or as a salad with green leaves.