Paccheri with squid

Cook & Prep Time

35 min



Paccheri with squid

A delicious and impressive pasta dish which is surprisingly simple and which guests and family will love.


  • 500g cleaned squid
  • 320g paccheri pasta
  • 200g canned organic cherry tomatoes
  • 200g organic tomato passata (pureed tomatoes)
  • 50g extra virgin olive oil
  • 50 g white wine
  • 1 fresh red chili
  • 2 garlic cloves
  • 2 tbsp finely chopped parsley
  • salt


Step 1

Put a large saucepan with plenty of water to boil for the pasta; once boiling, add salt.

Step 2

In the meantime, cut the body of the squid into rings about 1.5 cm thick and separate the tentacles.

Step 3

Slice the chili pepper thinly. Crush the garlic cloves into a little olive oil in a deep frying pan and let the garlic soften for a few minutes at a low heat with the sliced chili. Add the squid rings and tentacles to the frying pan and cook at a high heat for just one minute so that the squid doesn’t toughen, then add the white wine, let it evaporate for a few minutes.

Step 4

Add the organic cherry tomatoes and organic passata, mix and cook at a low heat for 5-6 minutes.

Step 5

In the meantime, put the paccheri to cook in the boiling salted water and then drain halfway through cooking (keeping aside a ladle of cooking water), adding them directly into the pan with the sauce and the ladle of cooking water to finish cooking.