eCook Meal
Sautéed Squid & Tomato Pasta
with kalamata olives, gluten-free spaghetti & fresh basil
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R121.98
for 4 servings · R30.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Gluten-free Spaghetti needs 300 gSpaghetti Pasta 500 g 500 g at R22.99 · 60% of packR13.79
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
Not in the Woolies basket — source these elsewhere:
- Squid Head & Tubes
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Fresh Basil, Garlic, Green Leaves, Lemon, NOMU Provençal Rub, Onion, Pitted Kalamata Olives, Spaghetti, Squid Heads & Tubes, Tomato, 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?
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Sautéed Squid & Tomato Pasta?
Fresh Basil, Garlic, Green Leaves, Lemon, NOMU Provençal Rub, Onion, Pitted Kalamata Olives, Spaghetti, Squid Heads & Tubes, Tomato, White Wine
How many calories does Sautéed Squid & Tomato Pasta have?
439 calories
How much fat content does Sautéed Squid & Tomato Pasta have?
grams