I found this recipe in a great cookbook from one of my favorite restaurants in Sydney, Pilu. You need to keep your eyes on the sauce, since not much liquid is used you need to make sure it does not dry up. Use a bit more wine or add some pasta cooking liquid to keep it loose. The result is simply delicious. Recipe serves 6 people.


6-8 Squid bodies and a few tentacles – cut squid bodies into thin slices and tentacles in half.
½ cup of olive oil
2 shallots – minced
1 stalk celery, finely diced.
1 Tablespoon capers, well rinsed and then dried on paper towel
½ cup dry white wine
4 oz (125 grams) crushed tomatoes – San Marzano in can is best.
1 tsp. tomato paste
¼ tsp saffron threads
salt and pepper to taste
500 grams (1 package) Fusilli pasta
20 pitted olives – Kalamata work
1 tbls finely sliced basil

Heat large frying pan over medium heat, add oil and when hot, cook shallots and celery until soft. Add capers and cook for 2 more minutes. Add wine and cook until it boils and slightly reduces to get rid of alcohol. Then add the squid and cook for 10 minutes on low heat. Then add tomatoes and paste along with the saffron threads, mix well adding more liquid if necessary, bring to a boil and cook under low heat for about 30-minutes.

Meanwhile bring well-salted water to a boil, add pasta and cook to al dente.

When pasta is almost ready add olives to the sauce, salt, pepper and stir in the basil. Keep your eye on the sauce, if it needs some liquid add a dash of pasta cooking water. It should have a wet, creamy consistency.

Drain pasta, add to the sauce, mix well, add a drizzle of olive oil and serve immediately.

Write a comment