Will you look at that, Chef? It’s wine and dine o’ clock! A rich ragu of tomato passata, white wine, dried herbs, tomato pasta, carrot & onion, and creme fraiche form the sensational spaghetti base of this meal. Crowned with charred squid.
White Wine & Squid Spaghetti
White Wine & Squid Spaghetti
with crème fraîche
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Creme Fraiche
- Dried Herb Mix
- Onion
- Onions
- Spaghetti
- Squid Heads & Tubes
- Tomato Passata
- Tomato Paste
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
FIRST THINGS FIRST
Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside.
CHAR IT, CHEF!
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces until charred and cooked through, 1-2 minutes (shifting as they colour). Remove from the pan, drain on paper towel and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Add the onion and the Carrot and fry until soft, 4-5 minutes (shifting occasionally).
ENTER THE RAGU
When the onion & Carrot are soft, add the tomato paste and the dried herb mix (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the wine and cook until almost all evaporated, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water and simmer until slightly thickened, 4-5 minutes (stirring occasionally).
BRING IT ALL TOGETHER
When the ragú is done, remove from the heat and add the cooked pasta, the crème fraîche, seasoning, and a sweetener (to taste). Loosen with the reserved pasta water if too thick.
ALL DONE!
Plate up the delicious ragú. Scatter over the squid and tuck in, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
FIRST THINGS FIRST
Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside.
CHAR IT, CHEF!
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces until charred and cooked through, 1-2 minutes (shifting as they colour). Remove from the pan, drain on paper towel and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Add the onion and the Carrot and fry until soft, 4-5 minutes (shifting occasionally).
ENTER THE RAGU
When the onion & Carrot are soft, add the tomato paste and the dried herb mix (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the wine and cook until almost all evaporated, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water and simmer until slightly thickened, 4-5 minutes (stirring occasionally).
BRING IT ALL TOGETHER
When the ragú is done, remove from the heat and add the cooked pasta, the crème fraîche, seasoning, and a sweetener (to taste). Loosen with the reserved pasta water if too thick.
ALL DONE!
Plate up the delicious ragú. Scatter over the squid and tuck in, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FIRST THINGS FIRST
Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside.
CHAR IT, CHEF!
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces until charred and cooked through, 1-2 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan, drain on paper towel and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Add the onion and the Carrot and fry until soft, 5-6 minutes (shifting occasionally).
ENTER THE RAGU
When the onion & Carrot are soft, add the tomato paste and the dried herb mix (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the wine and cook until almost all evaporated, 1-2 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water and simmer until slightly thickened, 6-8 minutes (stirring occasionally).
BRING IT ALL TOGETHER
When the ragú is done, remove from the heat and add the cooked pasta, the crème fraîche, seasoning, and a sweetener (to taste). Loosen with the reserved pasta water if too thick.
ALL DONE!
Plate up the delicious ragú. Scatter over the squid and tuck in, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FIRST THINGS FIRST
Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside.
CHAR IT, CHEF!
Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces until charred and cooked through, 1-2 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan, drain on paper towel and set aside.
CREATE THE BASE
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Add the onion and the Carrot and fry until soft, 5-6 minutes (shifting occasionally).
ENTER THE RAGU
When the onion & Carrot are soft, add the tomato paste and the dried herb mix (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the wine and cook until almost all evaporated, 1-2 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water and simmer until slightly thickened, 6-8 minutes (stirring occasionally).
BRING IT ALL TOGETHER
When the ragú is done, remove from the heat and add the cooked pasta, the crème fraîche, seasoning, and a sweetener (to taste). Loosen with the reserved pasta water if too thick.
ALL DONE!
Plate up the delicious ragú. Scatter over the squid and tuck in, Chef!
Frequently Asked Questions
What is the preparation time for White Wine & Squid Spaghetti?
The preparation time for White Wine & Squid Spaghetti with crème fraîche is between 25 and 45 minutes.
What is the total time required to make White Wine & Squid Spaghetti with crème fraîche?
The total time required to make White Wine & Squid Spaghetti with crème fraîche is between 35 and 55 minutes.
How many servings does White Wine & Squid Spaghetti provide?
4 servings
What are the main ingredients in White Wine & Squid Spaghetti?
Carrot, Creme Fraiche, Dried Herb Mix, Onion, Onions, Spaghetti, Squid Heads & Tubes, Tomato Passata, Tomato Paste, White Wine
What is the nutritional information of White Wine & Squid Spaghetti?
Calories: 796, Carbs: 109 grams, Fat: grams, Protein: 41.7 grams, Sugar: 20.1 grams, Salt: 144 grams
How do I prepare White Wine & Squid Spaghetti?
ENTER THE RAGU: When the onion & carrot are soft, add the tomato paste and the dried herb mix (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the wine and cook until almost all evaporated, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water and simmer until slightly thickened, 4-5 minutes (stirring occasionally). ALL DONE!: Plate up the delicious ragú. Scatter over the squid and tuck in, Chef! BRING IT ALL TOGETHER: When the ragú is done, remove from the heat and add the cooked pasta, the crème fraîche, seasoning, and a sweetener (to taste). Loosen with the reserved pasta water if too thick. CREATE THE BASE: Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Add the onion and the carrot and fry until soft, 4-5 minutes (shifting occasionally). CHAR IT, CHEF!: Place a deep pan over high heat with a drizzle of oil. When hot, fry the squid pieces until charred and cooked through, 1-2 minutes (shifting as they colour). Remove from the pan, drain on paper towel and set aside. FIRST THINGS FIRST: Rinse the squid to get rid of the residue and pat dry with paper towel. Slice into 1cm pieces. Set aside. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
What should be prepared from my kitchen to make White Wine & Squid Spaghetti?
Carrot, Creme Fraiche, Dried Herb Mix, Onion, Onions, Spaghetti, Squid Heads & Tubes, Tomato Passata, Tomato Paste, White Wine
How many calories does White Wine & Squid Spaghetti have?
796 calories
How much fat content does White Wine & Squid Spaghetti have?
grams
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