Paccheri with Squid Sauce

Paccheri with squid sauce is a delicious dish from the coastal, and particularly the Campania, tradition. Let’s see together how to prepare it.

Ingredients

• 400 g of paccheri
• 500 g of fresh squid
• 400 g of peeled tomatoes
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• White wine (for deglazing)

Preparation

1. Clean the squid by removing the skin, eviscerating them, and cutting away the eyes and beak. Rinse them under running water and cut them into rings or small pieces.

2. In a large pan, sauté the garlic clove with a bit of extra virgin olive oil. When the garlic is golden, remove it and add the squid into the pan.

3. Let them cook for a few minutes, then deglaze with some white wine. Allow the alcohol to evaporate and then add the crushed peeled tomatoes with a fork.

4. Add salt and pepper to taste and let cook for about 20-30 minutes on medium-low heat, until the sauce thickens.

5. Meanwhile, bring a pot of salted water to a boil and cook the paccheri until they are al dente.

6. Drain the pasta, reserving some of the cooking water, and pour it into the pan with the squid sauce. Mix well to flavor the paccheri.

7. If necessary, add some of the cooking water to achieve a creamier sauce consistency.

8. Plate the paccheri and garnish with chopped fresh parsley.

Fun Fact

The pacchero is a type of pasta typical of Naples, whose name comes from the dialectal term “paccarià” which means “slap”. The large shape and rough surface of paccheri make them perfect for holding rich and hearty sauces, like the squid sauce I just described to you. Enjoy your meal!

Here is your recipe with an Italian touch for paccheri with squid sauce, ready to be tried and enjoyed.