Gastronomixs

Pasta sauce with squid, tomato, and basil

Use very ripe pomodoro tomatoes for the pasta sauce, as they are sweeter than most other tomatoes. The squid gives this classic sauce a amazing twist!

Makes 2500g.

Pasta sauce with squid, tomato, and basil

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Ingredients

3

 

shallots, finely chopped

30

g

garlic, chopped

2

kg

pomodoro tomatoes, coarsely chopped

2

sprigs

thyme

4

sprigs

basil

100

ml

white wine

1

kg

squid

200

g

sweet onion,  finely chopped

200

g

carrots, finely diced (brunoise)

100

ml

white wine

As needed: 

 

oregano, finely chopped

As needed: 

 

salt and pepper

Preparation method

  • First make a tomato fondue.
  • Gently fry the shallots and garlic in a little olive oil until soft and translucent and then add the coarsely chopped tomato.
  • Add the thyme and basil and deglaze the pan with 100ml white wine.
  • Steam the mixture for approximately 25 minutes until done.
  • Blend the tomato fondue in a food processor and push through a fine-meshed sieve.
  • Clean the squid as described in the basic recipe and dice finely.
  • Gently fry the onion and carrot in a little olive oil until soft, add the squid brunoise, and allow the released liquid to evaporate.
  • Add the white wine and allow to evaporate as well.
  • Add the tomato fondue and season to taste with salt and pepper.
  • Lastly, add the fresh oregano.

Serving suggestions

  • Serve with a pasta of your choice and crusty bread.
  • Serve with noodles, couscous, or chickpeas.
  • Vary by using different herbs, e.g. tarragon, lovage, or lemon thyme.

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