Best 7 Pasta With Squid Tomatoes And Capers Recipes

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Feast your taste buds on a delectable culinary journey with our exquisite pasta with squid, tomatoes, and capers recipe! Embark on a tantalizing adventure as we dive into the depths of flavor, where the briny sweetness of tender squid harmonizes perfectly with the vibrant tang of tomatoes and the piquant pop of capers. This symphony of flavors is orchestrated with a delightful medley of herbs and spices, creating a dish that is both comforting and sophisticated. But that's not all! This versatile recipe also offers a vegetarian alternative, ensuring that everyone can savor the goodness of this dish. Dive into the depths of flavor and discover the culinary treasure that awaits!

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS



Pasta With Tomatoes, Capers, Olives and Breadcrumbs image

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, 2 sliced, 1 minced
1/2 cup fresh bread crumbs
1/4 teaspoon hot red pepper flakes
1 14-ounce can chopped tomatoes, with juice
2 tablespoons capers, rinsed and coarsely chopped
1/2 cup green or black olives, pitted and coarsely chopped 2 ounces
Salt
freshly ground pepper
3/4 pound spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  • Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  • When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams

CALAMARI ON PASTA



Calamari on Pasta image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Steps:

  • Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
  • Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
  • Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
  • Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS



Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 shallots, minced
1 yellow bell pepper, cut into strips
2 cups drained chopped tomatoes
2 cloves garlic, minced
1 teaspoon minced fresh thyme
Salt and pepper
2 pounds whole small squid, cleaned and cut into rings
3 to 4 anchovy fillets, minced
1 tablespoon drained and minced capers
6 pitted black olives, chopped
3 tablespoons minced fresh parsley
12 ounces cooked and drained pasta

Steps:

  • In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

PASTA WITH SQUID, TOMATOES, AND CAPERS



PASTA WITH SQUID, TOMATOES, AND CAPERS image

Categories     Pasta

Yield 4

Number Of Ingredients 12

1 lb cleaned squid, bodies and tentacles separated but kept intact
6 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
1/2 lb grape or cherry tomatoes, halved
1/3 cup dry white wine
1/2 cup raisins
1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
1/2 cup loosely packed torn fresh basil leaves
1/4 cup pine nuts, lightly toasted
1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped

Steps:

  • If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry. Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water. Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

CALAMARI WITH TOMATO SAUCE



Calamari with Tomato Sauce image

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Provided by ELEANOR1052

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h

Yield 8

Number Of Ingredients 10

3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g

PASTA WITH ROASTED TOMATOES AND CAPERS



Pasta with Roasted Tomatoes and Capers image

The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6

1 1/2 pounds cherry tomatoes
3 tablespoons capers, drained and rinsed
1 tablespoon fresh oregano leaves, plus more for serving, or 1 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
3/4 pound short pasta, such as orecchiette
Salt

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  • Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.

Nutrition Facts : Calories 432 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g

CALAMARI WITH TOMATOES, CAPER BERRIES, AND BASIL



Calamari with Tomatoes, Caper Berries, and Basil image

This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for drizzling (optional)
4 garlic cloves, minced, plus 1 whole garlic clove
2 shallots, minced
1 can (28 ounces) whole peeled plum tomatoes with juice, crushed
1 cup dry white wine
1/2 cup water
1 small dried red chile, such as chile de árbol crumbled
8 fresh basil leaves, plus more for garnish
2 strips (each 3 inches) orange zest
Coarse salt
1 1/2 pounds small calamari (bodies and tentacles), rinsed and dried
1/2 cup large caper berries
6 slices rustic bread, such as pugliese or ciabatta
Freshly ground pepper, to taste

Steps:

  • Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
  • Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
  • Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
  • Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.

Tips:

  • Choose the freshest squid possible. Fresh squid should have a firm, slightly rubbery texture and a mild, briny flavor. Avoid squid that is slimy, discolored, or smells fishy.
  • Clean the squid thoroughly. To clean the squid, first remove the head and tentacles. Then, remove the ink sac and any other internal organs. Rinse the squid body and tentacles under cold water and pat dry.
  • Score the squid before cooking. Scoring the squid will help it to cook more evenly. To score the squid, make shallow cuts in the flesh in a criss-cross pattern.
  • Cook the squid quickly over high heat. Squid is a delicate seafood that can easily become tough if it is overcooked. Cook the squid for no more than 2-3 minutes per side, or until it is just opaque.
  • Use a variety of cooking methods. Squid can be cooked in a variety of ways, including sautéing, grilling, roasting, and frying. Experiment with different cooking methods to find the one that you like best.
  • Pair squid with flavorful ingredients. Squid has a mild flavor, so it pairs well with flavorful ingredients such as tomatoes, garlic, onions, and herbs. It is also a good choice for dishes that are cooked with a spicy sauce.

Conclusion:

Squid is a versatile and delicious seafood that can be enjoyed in a variety of dishes. With its firm texture and mild flavor, squid is a great choice for both simple and complex recipes. Whether you are sautéing, grilling, roasting, or frying squid, be sure to cook it quickly over high heat to avoid toughening the meat. Squid pairs well with a variety of flavorful ingredients, so experiment with different recipes to find the ones that you enjoy the most.

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