Paccheri with squid and cherry tomatoes.
Simple and extremely tasty.
Paccheri with squid and cherry tomatoes is a very simple and quick seafood dish to prepare, and so tasty—a delicate fish first course prepared with few ingredients to enhance and enrich the flavor of the squid. A perfect dish for any occasion, whether it’s Sunday lunch, Christmas Eve, New Year’s Eve, or a simple sunny day, it will win everyone over with its goodness.
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz calamarata pasta (or paccheri)
- 1.75 lbs squid
- 14 oz cherry tomatoes
- Half cup white wine
- 2 cloves garlic
- to taste chili pepper (optional)
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Pot
- 1 Lid
- 1 Slotted Spoon
- 1 Knife
Steps
First, clean the squid by removing the eyes, beak, and internal sac.
Rinse them under running water, then cut them into strips.
Rinse the cherry tomatoes and cut them in half or into 4 parts.
Peel the garlic cloves and crush them.
Put a pot on the burner with plenty of water to cook the pasta.
Put a generous drizzle of oil in a large pan, add the garlic cloves, some chili pepper to taste (you can also omit it), and the squid.
Quickly cook the squid on all sides, then add the white wine and let it evaporate.
Add the cherry tomatoes, adjust the salt, add a grind of pepper, cover with a lid, and let them cook over medium heat for a few minutes until they wilt.
Cook the paccheri al dente in salted water (2 minutes less than indicated on the package).
Meanwhile, chop some parsley.
As soon as the paccheri are cooked, use a slotted spoon to remove them from the cooking water and add them to the sauce along with a few tablespoons of pasta cooking water, cooking them gently for a minute.
Add the chopped parsley, stir, and serve.
Paccheri with squid and cherry tomatoes are ready to be enjoyed… Bon appétit!
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