Neil Perry: Fusilli with squid and tomato

AT A GLANCE

  • Serves 4 people

  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 small carrots, cut into 5mm thick slices
  • 1 small leek, cut into 1cm thick slices, well rinsed
  • 1 onion, cut into 1cm dice
  • 3 garlic cloves, finely chopped
  • ½ tsp chilli flakes
  • 400 gm cleaned squid tubes, opened up and cut into 2 cm thick slices
  • 400 gm tinned tomatoes, puréed
  • 3 tbsp red wine vinegar
  • 250 ml (1 cup) red wine
  • 2 tsp salted baby capers, rinsed
  • 1 handful flat-leaf (Italian) parsley leaves, roughly chopped
  • 400 gm fusilli
  • To serve: freshly grated parmesan (optional)
01   Heat the oil in a heavy-based saucepan. Add the carrot, leek, onion, garlic, chilli flakes and a little salt and cook slowly for about 10 minutes. Add the squid and cook for a further 3 minutes.
02   Pour in the puréed tomato, vinegar and wine and braise for 1 hour, uncovered. Add the capers and parsley and check the seasoning.
03   Meanwhile, cook the fusilli in a saucepan of well-salted boiling water until al dente and then drain.
04   Divide the pasta among four large bowls and spoon the sauce over the top. Sprinkle with grated parmesan and season with pepper.

Recipe:

NEIL PERRY

Photography:

EARL CARTER

Styling:

SUE FAIRLIE-CUNINGHAME

FEATURED IN

Apr 2007

Apr 2007

View Full Site