Pasta by Andrew Feinberg & Francine Stephens & Melissa Clark

Author:Andrew Feinberg & Francine Stephens & Melissa Clark
Language: eng
Format: epub
Publisher: Artisan
Published: 2017-01-21T05:00:00+00:00

Paccheri with Squid, Cherry Tomatoes, Peppers, and Capers

To do this dish justice, you need to cook the squid low and slow. During the braising process, a deeply flavored, sea-sweet broth develops, providing an ideal base for the sauce. If tomatoes and peppers aren’t in season, experiment with other seasonal vegetables—fresh peas in the spring, or shell beans in early autumn. | Serves 4 to 6

1¼ pounds cleaned squid, tentacles and heads separated

½ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling

Kosher salt

¼ cup salt-packed capers, soaked, rinsed, and drained (see Note)

2 cups (about 28) cherry tomatoes

¾ cup diced red bell pepper

2½ tablespoons chopped garlic

6 tablespoons finely chopped flat-leaf parsley

1 teaspoon chili flakes

1 cup dry white wine

1 pound paccheri or other pasta (see Note)

Rinse the squid under cool running water; drain. Pat dry with paper towels, then transfer to a plate.

Heat a very large skillet (or a Dutch oven; see here for tips) over high heat until very hot, about 5 minutes. Add 2 tablespoons of the olive oil. Season the squid with salt, then add about half the squid to the pan and cook, without moving it, until browned on one side. Transfer to a plate. (Do not overcrowd the pan; if it doesn’t hold half the squid comfortably, cook it in 3 instead of 2 batches, using 2 tablespoons oil for each batch.) Repeat with the remaining squid.

Add 3 tablespoons olive oil to the pan and reduce the heat to medium-high. Add the capers and sauté until they begin to brown, 2 to 3 minutes. Transfer the capers to the plate with the squid. Add the remaining 2 tablespoons olive oil to the pan, stir in the tomatoes and bell pepper, and cook for 2 minutes. At this point the bottom of the pan should have a nice brown fond (the bits sticking to the bottom of the pan). Add the garlic, 2 tablespoons of the parsley, and the chili flakes and cook until the garlic is fragrant, about 2 minutes.

Return the squid and capers to the pan, pour in the white wine, and cook until the wine is reduced by half. Add ½ cup water, cover the pan, and simmer over low heat until the squid is tender, about 20 minutes.

While the squid simmers, in a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

When the squid is just tender, add the pasta to the pan and cook over medium heat, tossing well, until the pasta is al dente, 1 to 2 minutes. Add the remaining ¼ cup parsley and toss to combine. If the sauce seems dry, add a little water.

Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.

Note: If you can’t find paccheri, look for calamarata, which is basically half a paccheri noodle, and works perfectly, since it’s almost the same size as the length of the squid pieces. If you can’t find either one, substitute spaghetti, bucatini, or even linguine.

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