Squid sauce: a perfect pasta sauce

Name: Squid sauce: a perfect pasta sauce
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: En
Ingredients: 1.1 lb squid (frozen or fresh); 2½ cups cherry tomatoes; 1 large garlic clove; ¼ cup white wine; Olive oil to taste; Salt to taste; Chili pepper to taste (optional); Black pepper to taste

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Other

Very Easy

17 min

169 Kcal

Squid sauce may sound fancy, but it’s really just a few good ingredients doing their thing... no drama, no rubbery squid allowed. The trick? Start with well-dried squid (fresh or frozen), give them a quick, hot sauté so they stay tender, then let them mingle with juicy cherry tomatoes, a splash of white wine, garlic, and a little chili. As everything cooks together, the tomatoes melt into a naturally creamy sauce that smells like the Mediterranean on a very good day. Toss it with spaghetti, linguine, paccheri, or whatever pasta you love, and you’ve got a seafood pasta that feels special without trying too hard.

Ingredients

1.1 lb squid (frozen or fresh)
2½ cups cherry tomatoes
1 large garlic clove
¼ cup white wine
Olive oil to taste
Salt to taste
Chili pepper to taste (optional)
Black pepper to taste

Materials

Frying pan
Knife
Cutting board

Preparation

Preparation5 min

Cook time12 min

If using frozen squid, thaw them slowly in the refrigerator, then drain them thoroughly from the thawing water and pat them dry with kitchen paper. If using fresh squid, clean them, cut them into rounds and pat them dry with kitchen paper.
Wash the cherry tomatoes, dry them and cut them in half.
Heat a drizzle of extra virgin olive oil in a large frying pan, add crushed garlic and, if desired, chili pepper. Allow to flavor briefly over a low heat.
Add the squid rings and saute over high heat for 2-3 minutes, stirring often to seal them and keep them soft.
Deglaze with white wine and let the alcohol part evaporate.
Add the previously prepared cherry tomatoes.
Lower the heat and continue cooking for 10 to 12 minutes over medium-low heat, mashing the cherry tomatoes to release the juice and make a creamy sauce. Adjust for salt and pepper
The sauce with squid is ready!

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FAQ ❓

How do you keep squid tender when cooking squid sauce?

The key to tender squid in a squid sauce is cooking them briefly over high heat first. Sauté the squid for about 2–3 minutes to seal them, then finish cooking the sauce over low heat with cherry tomatoes. Avoid long cooking times, as squid can quickly become tough and chewy if overcooked.

Can I make squid pasta sauce with frozen squid?

Yes, frozen squid works well for squid pasta sauce. For best results, thaw the squid slowly in the refrigerator, drain any excess liquid, and pat them dry with paper towels before cooking. This helps prevent excess water from diluting the sauce.

What pasta goes best with squid sauce?

Squid sauce pairs especially well with long pasta such as spaghetti and linguine, which hold the seafood sauce beautifully. Larger pasta shapes like paccheri and calamarata are also excellent choices, while tagliolini offers a more delicate option that highlights the flavor of the squid.

Can squid sauce be made ahead of time?

Yes, squid sauce can be prepared in advance. Store the sauce separately and reheat it gently before serving. For the best texture, cook the pasta fresh and combine it with the sauce just before serving.

How long does squid sauce last in the refrigerator?

Homemade squid sauce can be stored in an airtight container in the refrigerator for up to 1–2 days. Reheat it slowly over low heat before serving to preserve the flavor and texture of the squid.

Can you freeze squid sauce?

Yes, squid sauce can be frozen for later use. Allow the sauce to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 1 month. Thaw it overnight in the refrigerator and reheat gently before serving.

Nutrition

for 1 serving / for 100 g

Calories: 169Kcal

Carbo: 4.2g
Total fat: 5.9g
Saturated fat: 1g
Proteins: 21.1g
Fibers: 1.8g
Sugar: 2.3g
ProPoints: 4
SmartPoints: 4

Nutritional information for 1 serving (255g)

Cookware

burner

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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