Spaghetti with Squid

Ingredients

• 12 oz spaghetti
• 1 lb squid, cleaned and sliced into rings
• 2 cups canned crushed tomatoes
• 3 cloves garlic, minced
• 3 tbsp olive oil
• ¼ cup fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the 12 oz spaghetti until al dente, about 8-10 minutes, then reserve 1 cup of pasta water and drain.

2. 2

   While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute, without browning.

3. 3

   Add the 1 lb squid rings to the skillet and cook for 2-3 minutes until they turn opaque and just firm. Remove the squid from the skillet and set aside.

4. 4

   Pour the 2 cups crushed tomatoes into the same skillet. Season with 1 tsp salt and 0.5 tsp black pepper. Simmer for 5-7 minutes until the sauce thickens slightly and smells sweet.

5. 5

   Return the squid to the skillet along with the drained spaghetti. Toss everything together, adding a splash of reserved pasta water if the sauce seems dry, until the pasta is well coated.

6. 6

   Stir in the 0.25 cup chopped parsley and serve immediately, with extra parsley on top if you like.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Measuring cups and spoons
• Chef's knife

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