Today I am going to tell you how to prepare a delicious dish of half sleeves with cherry tomatoes and squid, a simple recipe that captures the flavor of the sea and summer! Thanks to fresh and affordable ingredients, the taste of this dish will amaze your guests.
If you like simple and quick fish recipes, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 374.71 (Kcal)
- Carbohydrates 71.79 (g) of which sugars 6.77 (g)
- Proteins 16.52 (g)
- Fat 4.16 (g) of which saturated 0.79 (g)of which unsaturated 1.14 (g)
- Fibers 2.59 (g)
- Sodium 640.27 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 6.35 oz mezze maniche rigate
- 2 squid
- 3.53 oz cherry tomatoes
- to taste parsley
- to taste garlic (optional)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools:
- 1 Bowl (large)
- 1 Pot 4 qt
- 1 Pan non-stick 9.5 inch
- 1 Cutting board
- 1 Knife
Preparation
The dish is very simple to prepare, the only tedious part that takes a bit of time is cleaning the squid. To clean the squid properly, you need to remove the head and tentacles, eliminate the innards and remove the skin.
Let’s start this recipe by washing and thoroughly cleaning the squid so that we can then cut them into thin and even rings about 0.4 inches thick.
Once this operation is finished, put the squid in a bowl and start preparing the dressing.
Put a pot with plenty of salted water on the stove and bring it to a boil.
In a pan, add a drizzle of oil and the crushed garlic clove and cook over low heat for a couple of minutes so that the garlic releases its aroma, flavoring the oil.
When the oil is flavored, it’s time to pour in the cherry tomatoes cut in half; to avoid overcooking them, I recommend leaving them whole and sautéing them in the pan until they start to wilt.
Now you just need to remove the garlic clove, add a couple of tablespoons of cooking water and the squid rings. A couple of minutes over medium heat, and the dressing is done.
As soon as the salted water starts to boil, you can add the pasta and cook it for the time indicated on the package.
The pasta should be drained al dente because it will be sautéed in the pan with the squid and tomato sauce to enhance its flavor.
It’s time to drain the pasta and sauté it in the pan; after a couple of minutes, toss the pasta off the heat. Before serving, add finely chopped fresh parsley and a drizzle of extra virgin olive oil.
Your half sleeves with cherry tomatoes and squid are ready!
Tips for plating:
Present this dish simply by arranging the half sleeves at the base of the plate and topping it with the remaining cherry tomatoes and squid, add a drizzle of oil and fresh chopped parsley, and you’re done.
Wine pairing with pasta, squid, and cherry tomatoes:
I recommend a Vermentino from Maremma, a wine that, thanks to the geographical peculiarities where the used vineyards grow, has a particular aroma that enhances the flavor of this dish. Alternatively, you can opt for a classic Gavi, a wine that pairs very well with squid and cherry tomatoes.
