The summertime pasta of your dreams with a sauce of sun-dried tomatoes, sweet fresh tomatoes, lots of olive oil white wine, and garlic, for chewy tender, squid to simmer in for a seafood linguine you’ll want to make on repeat!
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Tomato Pesto Calamari Linguine
Ingredients
Units
Scale
- 1 lb linguine
- 1 lb squid, a mix of mantles and tentacles, cleaned and cut
- 1 batch of sun-dried pesto
- 1–pint datterini or cherry tomatoes
- 2–3 tablespoons olive oil
- 1 shallot, minced
- 2–3 garlic cloves, crushed and peeled
- 1/3 cup dry white wine
- handful parsley, finely chopped
Instructions
- To a large saute pan heat the oil over medium heat and add the shallot and crushed garlic. Cook the shallot until soft and translucent, about 5-6 minutes.
- Next, add in the datterini stirring every so often until the tomatoes begin to break down, for 7-8 minutes or so then pour in the wine and continue cooking the tomatoes for another 5-6 minutes until they start to form a sauce.
- On another burner bring a large pot of water to a boil and salt it heavily. Drop the liguine right before cooking the squid and cook the pasta until al dente.
- Pour in the prepared pesto and cleaned squid, stirring until the squid is fully coated and submerged in the sauce. Turn down the heat to simmer for about 10-12 minutes until the squid fully cooks.
- Drain the pasta and add the sauce with the squid to the large pot with the drained pasta and stir until the linguine is fully coated
- Plate, sprinkle with parsley, and enjoy
