This is a classic, yet elevated dish that will leave everyone wanting more. Charred squid pieces are added to a fragrant and delicious tomato ragù, before being tossed with perfectly al dente spaghetti. Sprinkled with fresh chilli & basil. No, we’re not squidding you right now, it’s really tasty!
Squid Marinara
Squid Marinara
with fresh basil, spaghetti & fresh chilli
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Carrot
- Fresh Basil
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Spaghetti
- Squid Heads & Tubes
- Tomato Passata
- Tomato Paste
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
FIRST THINGS FIRST
Boil a full kettle. Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside. Fill a pot with boiling water for the pasta and bring back up to the boil.
CHAR IT CHEF
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces for 1-2 minutes or until charred and cooked through, shifting as they colour. Remove from the pan and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the diced Carrot and fry for 4-5 minutes until soft, shifting occasionally.
ENTER THE TOMATO
When the onion & Carrot are soft, add the grated garlic, ½ the sliced chilli (to taste), and the tomato paste. Fry for 30-60 seconds until fragrant, shifting constantly. Add the wine and cook for 1-2 minutes or until almost all evaporated. Pour in the tomato passata and 150ml of boiling water. Reduce the heat slightly and simmer for 15-20 minutes until slightly thickened.
PERFECT PASTA
When the water for the pasta is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil to prevent sticking.
BRING IT ALL TOGETHER
When the ragú is done, add the cooked pasta, ½ the charred squid, ½ the picked basil, seasoning, and a sweetener of choice to the ragú. Mix until combined. Loosen with the reserved pasta water if it’s too thick for your liking.
ALL DONE!
Plate up the delicious squid ragú. Scatter over the remaining squid, basil and chilli (to taste). Tuck in, Chef!
FIRST THINGS FIRST
Boil a full kettle. Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside. Fill a pot with boiling water for the pasta and bring back up to the boil.
CHAR IT CHEF
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces for 1-2 minutes or until charred and cooked through, shifting as they colour. Remove from the pan and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the diced Carrot and fry for 4-5 minutes until soft, shifting occasionally.
ENTER THE TOMATO
When the onion & Carrot are soft, add the grated garlic, ½ the sliced chilli (to taste), and the tomato paste. Fry for 30-60 seconds until fragrant, shifting constantly. Add the wine and cook for 1-2 minutes or until almost all evaporated. Pour in the tomato passata and 300ml of boiling water. Reduce the heat slightly and simmer for 15-20 minutes until slightly thickened.
PERFECT PASTA
When the water for the pasta is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil to prevent sticking.
BRING IT ALL TOGETHER
When the ragú is done, add the cooked pasta, ½ the charred squid, ½ the picked basil, seasoning, and a sweetener of choice to the ragú. Mix until combined. Loosen with the reserved pasta water if it’s too thick for your liking.
ALL DONE!
Plate up the delicious squid ragú. Scatter over the remaining squid, basil and chilli (to taste). Tuck in, Chef!
FIRST THINGS FIRST
Boil a full kettle. Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside. Fill a pot with boiling water for the pasta and bring back up to the boil.
CHAR IT CHEF
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces for 1-2 minutes or until charred and cooked through, shifting as they colour. You may need to do this step in batches. Remove from the pan and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the diced Carrot and fry for 5-6 minutes until soft, shifting occasionally.
ENTER THE TOMATO
When the onion & Carrot are soft, add the grated garlic, ½ the sliced chilli (to taste), and the tomato paste. Fry for 30-60 seconds until fragrant, shifting constantly. Add the wine and cook for 1-2 minutes or until almost all evaporated. Pour in the tomato passata and 450ml of boiling water. Reduce the heat slightly and simmer for 25-30 minutes until slightly thickened.
PERFECT PASTA
When the water for the pasta is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil to prevent sticking.
BRING IT ALL TOGETHER
When the ragú is done, add the cooked pasta, ½ the charred squid, ½ the picked basil, seasoning, and a sweetener of choice to the ragú. Mix until combined. Loosen with the reserved pasta water if it’s too thick for your liking.
ALL DONE!
Plate up the delicious squid ragú. Scatter over the remaining squid, basil and chilli (to taste). Tuck in, Chef!
FIRST THINGS FIRST
Boil a full kettle. Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside. Fill a pot with boiling water for the pasta and bring back up to the boil.
CHAR IT CHEF
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces for 1-2 minutes or until charred and cooked through, shifting as they colour. You may need to do this step in batches. Remove from the pan and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the diced Carrot and fry for 5-6 minutes until soft, shifting occasionally.
ENTER THE TOMATO
When the onion & Carrot are soft, add the grated garlic, ½ the sliced chilli (to taste), and the tomato paste. Fry for 30-60 seconds until fragrant, shifting constantly. Add the wine and cook for 1-2 minutes or until almost all evaporated. Pour in the tomato passata and 600ml of boiling water. Reduce the heat slightly and simmer for 25-30 minutes until slightly thickened.
PERFECT PASTA
When the water for the pasta is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil to prevent sticking.
BRING IT ALL TOGETHER
When the ragú is done, add the cooked pasta, ½ the charred squid, ½ the picked basil, seasoning, and a sweetener of choice to the ragú. Mix until combined. Loosen with the reserved pasta water if it’s too thick for your liking.
ALL DONE!
Plate up the delicious squid ragú. Scatter over the remaining squid, basil and chilli (to taste). Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Squid Marinara?
The preparation time for Squid Marinara with fresh basil, spaghetti & fresh chilli is between 25 and 40 minutes.
What is the total time required to make Squid Marinara with fresh basil, spaghetti & fresh chilli?
The total time required to make Squid Marinara with fresh basil, spaghetti & fresh chilli is between 45 and 60 minutes.
How many servings does Squid Marinara provide?
4 servings
What are the main ingredients in Squid Marinara?
Carrot, Fresh Basil, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Spaghetti, Squid Heads & Tubes, Tomato Passata, Tomato Paste, White Wine
What is the nutritional information of Squid Marinara?
Calories: 652, Carbs: 106 grams, Fat: grams, Protein: 40.9 grams, Sugar: 18.2 grams, Salt: 332 grams
How do I prepare Squid Marinara?
FIRST THINGS FIRST: Boil a full kettle. Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside. Fill a pot with boiling water for the pasta and bring back up to the boil. CHAR IT CHEF: Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces for 1-2 minutes or until charred and cooked through, shifting as they colour. Remove from the pan and set aside. CREATE THE BASE: Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the diced carrot and fry for 4-5 minutes until soft, shifting occasionally. ENTER THE TOMATO: When the onion & carrot are soft, add the grated garlic, ½ the sliced chilli (to taste), and the tomato paste. Fry for 30-60 seconds until fragrant, shifting constantly. Add the wine and cook for 1-2 minutes or until almost all evaporated. Pour in the tomato passata and 300ml of boiling water. Reduce the heat slightly and simmer for 15-20 minutes until slightly thickened. PERFECT PASTA: When the water for the pasta is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil to prevent sticking. BRING IT ALL TOGETHER: When the ragú is done, add the cooked pasta, ½ the charred squid, ½ the picked basil, seasoning, and a sweetener of choice to the ragú. Mix until combined. Loosen with the reserved pasta water if it’s too thick for your liking. ALL DONE!: Plate up the delicious squid ragú. Scatter over the remaining squid, basil and chilli (to taste). Tuck in, Chef!
What should be prepared from my kitchen to make Squid Marinara?
Carrot, Fresh Basil, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Spaghetti, Squid Heads & Tubes, Tomato Passata, Tomato Paste, White Wine
How many calories does Squid Marinara have?
652 calories
How much fat content does Squid Marinara have?
grams
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