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Author Notes: This tasty, healthy and easy dish is adapted from my favorite Italian cookbook (If anyone has connections to Gambero Rosso: La Cucina di Casa in English = $). I use the canned chickpeas as a short cut and chicken broth instead of water for a slightly deeper taste. But water will work too. It will taste better if you make the chickpeas yourself, but this aims at quick. - fisheri —fisheri
Food52 Review: Fisheri's pasta dish really lives up to its name; it is a perfect dish for a weeknight and feels pretty fancy, despite being so easy to make. Cooking the pasta in the sauce is a great idea, as it made the sauce a bit creamy and thick. The combination of squid, sage, and garlic makes for a delicious sauce -- I could eat just the sauce and be very happy. Next time I make this, I may try adding a bit of chorizo. This is a weeknight recipe that I'll definitely be making again. - VanessaS —VanessaS
- 1 can chickpeas
- 1 pound cut and cleaned squid, tentacles in the mix
- Roughly 14 ounces pureed or chopped tomatoes (half a 28 ounce can)
- Half a box of small pasta, like farfalle
- 3 tablespoons olive oil
- Half a glass white wine
- 2 cloves garlic
- 6 leave sage
- 3-4 cups light chicken stock
- Add oil and diced garlic to pan on medium heat. Sautee for three minutes or so. Add squid and sage at slightly higher heat.
- Sautee about six minutes total, stirring squid to cook evenly. Add a pinch or two of good salt.
- Turn up heat and add white wine. Simmer till it is almost dry.
- Turn down heat, add tomatoes and simmer covered, slowly, for 30 to 45 minutes, till squid is tender.
- Add chick peas and enough stock to cook the pasta. Once boiling, add pasta, cook till al dente. Check for salt. Serve with a drizzle of olive oil and black pepper.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe
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