Carlo Graziani June 23, 2006 5:48 PM

Oooh! Can I play?

Squid/Tomato Pasta Sauce


4-5 medium-sized squid
1 medium yellow onion, chopped
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 can peeled tomato, chopped, with its juice
4 tablespoons chopped parsley
Some whole dried red pepper (optional)
2 lb pasta (shells or penne collect the sauce nicely, but it will also
stick well to spaghetti)

(0) If you have kids, chase them around your home while holding a squid.

(1) Clean the squid, similar to the recipe linked in Bruce’s log entry
(Incidentally, you will discover a small wonder of squid anatomy: a
cartilagenous “bone” that looks like a feather-shaped piece of translucent
plastic. It’s known as a “quill”). Slice the sac into strips about 1/4″
wide, divide the tentacles into two clusters.

(2) Put the olive oil in a saute’ pan and turn the heat to medium. If you
like a little heat, add the red pepper to the oil and cook for five minutes
or so, then remove. Add the onion and cook until translucent.

(3) Add the garlic, cook for 30sec or until fragrant. Add the tomato and
the parley, salt and pepper, and cook for about 15 minutes, breaking up any
large pieces of tomato with a wooden spoon.

(4) Add the squid. Turn it to coat it thoroughly, lower the heat to boil
at a leisurely simmer, adjust salt as necessary, and cover the pan. Cook
until the squid is tender, about an hour.

(5) Meanwhile, boil salted water for the pasta.

(6) When the squid is ready, toss the pasta in the water. Meanwhile put
the squid sauce in a food processor and process until smooth.

(7) When the pasta is ready (still firm to the bite), drain it, toss with
the squid sauce, and serve at once.

The squid sauce above is also a decent base for a risotto.

Mr. Mike June 27, 2006 9:21 AM

Next time your in the San Fran area, I recommend hopping over to the Oakland side and try the grilled squid at Yoshi’s at Jack London Square.

Best I’ve ever had and a unique restauraunt.

Getting there is a little interesting. You share the road with passing freight and commuter trains, but I guess that’s part of the charm of that area.

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Sidebar photo of Bruce Schneier by Joe MacInnis.