Spaghetti with stuffed squid
4 servings
80 minutes
Spaghetti with stuffed squid is a refined dish of Italian cuisine that combines the tenderness of seafood with the rich aroma of tomato sauce. This dish originates from the southern regions of Italy, where seafood plays a central role in gastronomy. Stuffed squid filled with a savory mixture of capers, garlic, breadcrumbs, and parmesan gain softness and depth of flavor after being stewed in tomato sauce. Served with al-dente spaghetti soaked in rich gravy creates a harmony of textures. This dish is suitable for both a cozy family dinner and a festive table, highlighting Italians' love for simplicity and richness of flavors. The exquisite aroma of fresh basil and the warm hue of parmesan make it an unforgettable gastronomic experience.
1
Put half of the capers in a bowl with breadcrumbs, egg, 1 tablespoon of oil, and 2 tablespoons of water. Grate the parmesan finely, chop the garlic and parsley (stems and all), then mix everything together.
- Capers: 25 g
- Breadcrumbs: 100 g
- Chicken egg: 1 piece
- Parmesan cheese: 15 g
- Garlic: 1 clove
- Parsley: 15 g
2
Clean and finely chop the onion and place it in a thick-walled pot over medium heat with 2 tablespoons of oil, sautéing occasionally. Add tomatoes and passata. Simmer on low heat.
- Red onion: 1 head
- Cherry tomatoes: 10 pieces
- Tomato passata sauce: 680 g
3
Set aside the squid tentacles and fill each squid body slightly more than halfway with a mixture of breadcrumbs, pressing it down but trying not to pack it too tightly. You can close the squid bodies with toothpicks or sew them shut.
- Squid: 300 g
4
Mix the remaining capers with tomato sauce, then add the stuffed squid and tentacles. Simmer on low heat for 25–30 minutes.
- Capers: 25 g
- Squid: 300 g
5
Meanwhile, boil the pasta in a pot of salted boiling water according to the package instructions.
- Spaghetti: 300 g
6
Using tongs, transfer the squid to a board. Remove toothpicks or threads, cut the squid into thick rings to reveal the filling, then place them on a dish, drizzle with sauce and sprinkle with basil.
- Green basil: 2 sprigs
7
Drain the water from the pasta, leaving a full cup of starchy cooking water, then mix the spaghetti with the remaining sauce, adding a little cooking water if needed.
- Spaghetti: 300 g
8
Serve sprinkled with grated parmesan, along with stewed squid.
- Parmesan cheese: 15 g
- Squid: 300 g