Squid Fettuccine


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Tomatoes and squid are divine in this Italian pasta.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

6-8 servings


  • 2 Tbs. olive oil
  • 1/4 C. finely chopped onion
  • 1 14-oz. acn Italian peeled tomatoes, drained and chopped
  • 1/2 C. water
  • 1 lb. frozen cleaned squid, defrosted and cut into 1/2-inch pieces
  • 12 peperoncini, stemmed and seeded
  • 1/2 C. sun-dried tomatoes packed in oil, drained and cut in thin strips
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbs. chopped fresh parsley
  • 1 lb. fresh fettuccine

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In a nonreactive large saucepan, heat olive oil over medium heat. Add onion and cook 2-3 minutes. Add tomatoes and water and bring to a boil. Add squid, reduce heat to low. Cover and cook 25-30 minutes. Add peperoncini and sun-dried tomatoes. Cook 1-2 minutes to heat. Season with salt, pepper and parsley. When the sauce is almost ready, cook fettuccine in a large pot of boiling salted water for 3 minutes. Drain. Pour pasta and half the sauce into a warmed large bowl and toss together. Pour remaining sauce over top and serve.

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