Tomato Pesto Calamari Linguine

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


Units Scale
  • 1 lb linguine
  • 1 lb squid, a mix of mantles and tentacles, cleaned and cut
  • 1 batch of sun-dried pesto
  • 1pint datterini or cherry tomatoes
  • 23 tablespoons olive oil
  • 1 shallot, minced
  • 23 garlic cloves, crushed and peeled
  • 1/3 cup dry white wine
  • handful parsley, finely chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. Plate, sprinkle with parsley, and enjoy

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