This is my idea of how to marry two of my favourite summer ingredients... calamari and aubergines! Sauce is very easy to make but ensure that you turn heat off after just 1 minute that you throw the squid or else it becomes though and rubbery. Like so squid stays soft even when reheated!
5 Medium Squid cleaned and sliced
3 cups tomato Passata (1 can )
2 tsp sugar
2 tbsp olive oil
1 onion finely chopped
1 medium Aubergine diced
1 clove garlic crushed
1 tbsp chopped fresh Marjoram
few sprigs of basil
100g panchetta
Salt & Pepper
Chilli flakes to garnish - optional
Heat olive oil in a large frying pan add panchetta onion and garlic at once, add diced aubergines and fry till golden. Add tomato puree then simmer for 15-20mins till it reduce and thickens. Add sugar, salt & pepper and chopped fresh hebs and stir. Turn heat to high, add sliced squid and time just one minute. Turn heat off, cover with lid and leave to rest for 5 minutes. Meanwhile boil pasta in plenty salted water till al dente, drain and return to pan. Add sauce to pasta toss and serve.
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