Sautéed Squid & Tomato Pasta

Name: Sautéed Squid & Tomato Pasta
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Cooked Chopped Tomato; Fresh Basil; Garlic Clove; Garlic Cloves; Gluten-Free Spaghetti; Green Leaves; Lemon; Lemons; NOMU Provençal Rub; Onion; Onions; Pitted Kalamata Olives; Squid Head & Tubes; White Wine

Now that Summer is well on its way, weeknight dinners should match the same vibe! Charred squid tossed through a tomato and olive sauce, over gluten-free pasta and topped with fresh basil. Elevate it all with some tangy lemon and green leaves and it’s time to dig in!

Sautéed Squid & Tomato Pasta

with kalamata olives, gluten-free spaghetti & fresh basil

4.8

54 reviews

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

PASTA
Boil the kettle. Pick the basil leaves and roughly chop the stalks. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 150ml of pasta water, and toss through some oil to prevent sticking.
TOMATO SAUCE
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced Onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic, basil stalks, Provençal rub and fry for 1-2 minutes, shifting constantly. Stir through the White Wine and leave to simmer until almost all evaporated, about 1-2 minutes. Pour in the reserved pasta water and the Cooked Chopped Tomato and mix until fully combined. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened. Season with a sweetener of choice, some salt and pepper.
CHARRED SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and slightly charred. Remove from the pan on completion.
SAUCY PASTA
Once the sauce has reduced, mix through ½ the cooked squid, ½ the halved olives, ½ the basil leaves, and some seasoning. Toss through the cooked pasta, cover to keep warm and set aside.
FRESH SALAD
Place a drizzle of olive oil, a squeeze of Lemon juice, a sweetener of choice and some lemon zest in a salad bowl. Mix until fully combined. Season and toss through the rinsed Green Leaves.
INDULGING MOMENT
Plate up a generous helping of the tomato squid pasta. Top with the remaining charred squid, halved olives and basil leaves. Squeeze over some Lemon juice and serve with the dressed leaves on the side. Beautiful Chef!

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Serves 2

PASTA
Boil the kettle. Pick the basil leaves and roughly chop the stalks. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 200ml of pasta water, and toss through some oil to prevent sticking.
TOMATO SAUCE
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced Onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic, basil stalks, Provençal rub and fry for 1-2 minutes, shifting constantly. Stir through the White Wine and leave to simmer until almost all evaporated, about 1-2 minutes. Pour in the reserved pasta water and the Cooked Chopped Tomato and mix until fully combined. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened. Season with a sweetener of choice, some salt and pepper.
CHARRED SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and slightly charred. Remove from the pan on completion.
SAUCY PASTA
Once the sauce has reduced, mix through ½ the cooked squid, ½ the halved olives, ½ the basil leaves, and some seasoning. Toss through the cooked pasta, cover to keep warm and set aside.
FRESH SALAD
Place a drizzle of olive oil, a squeeze of Lemon juice, a sweetener of choice and some lemon zest in a salad bowl. Mix until fully combined. Season and toss through the rinsed Green Leaves.
INDULGING MOMENT
Plate up a generous helping of the tomato squid pasta. Top with the remaining charred squid, halved olives and basil leaves. Squeeze over some Lemon juice and serve with the dressed leaves on the side. Beautiful Chef!

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Serves 3

PASTA
Boil the kettle. Pick the basil leaves and roughly chop the stalks. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 250ml of pasta water, and toss through some oil to prevent sticking.
TOMATO SAUCE
Place a large pot over medium-high heat with a drizzle of oil. Once hot, add the diced Onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add in the grated garlic, basil stalks, Provençal rub and fry for 1-2 minutes, shifting constantly. Stir through the White Wine and leave to simmer until almost all evaporated, about 2-3 minutes. Pour in the reserved pasta water and the Cooked Chopped Tomato and mix until fully combined. Reduce the heat and leave to simmer for 12-15 minutes until reduced and thickened. Season with a sweetener of choice, some salt and pepper.
CHARRED SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and slightly charred. You may need to do this step in batches. Remove from the pan on completion.
SAUCY PASTA
Once the sauce has reduced, mix through ½ the cooked squid, ½ the halved olives, ½ the basil leaves, and some seasoning. Toss through the cooked pasta, cover to keep warm and set aside.
FRESH SALAD
Place a drizzle of olive oil, a squeeze of Lemon juice, a sweetener of choice and some lemon zest in a salad bowl. Mix until fully combined. Season and toss through the rinsed Green Leaves.
INDULGING MOMENT
Plate up a generous helping of the tomato squid pasta. Top with the remaining charred squid, halved olives and basil leaves. Squeeze over some Lemon juice and serve with the dressed leaves on the side. Beautiful Chef!

Download the Recipe

Serves 4

PASTA
Boil the kettle. Pick the basil leaves and roughly chop the stalks. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 300ml of pasta water, and toss through some oil to prevent sticking.
TOMATO SAUCE
Place a large pot over medium-high heat with a drizzle of oil. Once hot, add the diced Onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add in the grated garlic, basil stalks, Provençal rub and fry for 1-2 minutes, shifting constantly. Stir through the White Wine and leave to simmer until almost all evaporated, about 2-3 minutes. Pour in the reserved pasta water and the Cooked Chopped Tomato and mix until fully combined. Reduce the heat and leave to simmer for 12-15 minutes until reduced and thickened. Season with a sweetener of choice, some salt and pepper.
CHARRED SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and slightly charred. You may need to do this step in batches. Remove from the pan on completion.
SAUCY PASTA
Once the sauce has reduced, mix through ½ the cooked squid, ½ the halved olives, ½ the basil leaves, and some seasoning. Toss through the cooked pasta, cover to keep warm and set aside.
FRESH SALAD
Place a drizzle of olive oil, a squeeze of Lemon juice, a sweetener of choice and some lemon zest in a salad bowl. Mix until fully combined. Season and toss through the rinsed Green Leaves.
INDULGING MOMENT
Plate up a generous helping of the tomato squid pasta. Top with the remaining charred squid, halved olives and basil leaves. Squeeze over some Lemon juice and serve with the dressed leaves on the side. Beautiful Chef!

Fresh Basil - 10g
Gluten-Free Spaghetti - 300g
Onions - 2
Garlic Cloves - 4
NOMU Provençal Rub - 40ml
White Wine - 120ml
Cooked Chopped Tomato - 400g
Squid Head & Tubes - 600g
Pitted Kalamata Olives - 100g
Lemons - 2
Green Leaves - 80g

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Frequently Asked Questions

What is the preparation time for Sautéed Squid & Tomato Pasta?

The preparation time for Sautéed Squid & Tomato Pasta with kalamata olives, gluten-free spaghetti & fresh basil is between 20 and 40 minutes.

What is the total time required to make Sautéed Squid & Tomato Pasta with kalamata olives, gluten-free spaghetti & fresh basil?

The total time required to make Sautéed Squid & Tomato Pasta with kalamata olives, gluten-free spaghetti & fresh basil is between 35 and 60 minutes.

How many servings does Sautéed Squid & Tomato Pasta provide?

4 servings

What are the main ingredients in Sautéed Squid & Tomato Pasta?

Cooked Chopped Tomato, Fresh Basil, Garlic Clove, Garlic Cloves, Gluten-Free Spaghetti, Green Leaves, Lemon, Lemons, NOMU Provençal Rub, Onion, Onions, Pitted Kalamata Olives, Squid Head & Tubes, White Wine

What is the nutritional information of Sautéed Squid & Tomato Pasta?

Calories: 439, Carbs: 57 grams, Fat: grams, Protein: 30.5 grams, Sugar: 11 grams, Salt: 963 grams

How do I prepare Sautéed Squid & Tomato Pasta?

PASTA: Boil the kettle. Pick the basil leaves and roughly chop the stalks. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 200ml of pasta water, and toss through some oil to prevent sticking. CHARRED SQUID: Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and slightly charred. Remove from the pan on completion. SAUCY PASTA: Once the sauce has reduced, mix through ½ the cooked squid, ½ the halved olives, ½ the basil leaves, and some seasoning. Toss through the cooked pasta, cover to keep warm and set aside. FRESH SALAD: Place a drizzle of olive oil, a squeeze of lemon juice, a sweetener of choice and some lemon zest in a salad bowl. Mix until fully combined. Season and toss through the rinsed green leaves. INDULGING MOMENT: Plate up a generous helping of the tomato squid pasta. Top with the remaining charred squid, halved olives and basil leaves. Squeeze over some lemon juice and serve with the dressed leaves on the side. Beautiful Chef! TOMATO SAUCE: Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic, basil stalks, Provençal rub and fry for 1-2 minutes, shifting constantly. Stir through the white wine and leave to simmer until almost all evaporated, about 1-2 minutes. Pour in the reserved pasta water and the cooked chopped tomato and mix until fully combined. Reduce the heat and leave to simmer for 10-12 minutes until reduced and thickened. Season with a sweetener of choice, some salt and pepper.