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.

Pasta sauce with squid, tomato, and basil

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Ingredients

2

kg

pomodoro tomatoes

3

 

shallots

30

g

garlic

200

ml

white wine

2

sprigs

thyme

4

sprigs

basil

1

kg

squid

200

g

onion, sweet

200

g

carrots

 

 

oregano

150

ml

olive oil

 

 

salt and pepper

Preparation method

  • First make a tomato fondue.
  • Finely chop the shallots and crush the garlic with the flat side of a chef's knife.
  • Coarsely chop the washed tomatoes.
  • 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 of the 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.
  • Finely chop the sweet onion and finely dice (brunoise) the carrot. Finely chop the oregano.
  • 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.

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