Go Back
Pasta with squid in roasted tomato sauce served on black plate
Print Recipe

Penne with Chilli Squid in Roasted Tomato Sauce

Author: Dhanya Samuel

Ingredients

  • 500 gms ripe red tomatoes; quartered
  • 1 medium red onion; diced
  • 4 large garlic cloves
  • ½ tsp dried thyme
  • Salt to season
  • Freshly milled black pepper to season
  • 2-3 tbsp olive oil
  • 300 gms fresh squid rings
  • 200 gms button mushrooms
  • 1 tsp chilli flakes
  • 1 tsp hot paprika
  • ½ tsp dried oregano
  • 250 gms penne
  • 2 tbsp fresh parsley; finely chopped
  • Parmesan grated (optional)

Instructions

  • Preheat the oven to 180°C (fan forced).
  • In a baking tray, line the tomatoes, onions and garlic. Season with thyme, salt and pepper; drizzle with olive oil.
  • Roast the tomatoes for about 15 minutes or till done. Remove from oven, cool and blend; keep aside.
  • In a deep pan, heat more olive oil and add the squid rings. Cook for about 1 minute on high heat and then add the mushrooms. Cook for another minute and season with chilli flakes, paprika, oregano and salt. Sauté till the squid rings are almost done.
  • Add the roasted tomato sauce; mix well to combine and remove from heat.
  • Cook the penne in salted boiling water till al dente, drain but reserve a bit of the water in which the pasta was cooked.
  • Add the penne to the sauce and mix well to combine. Add a few spoons of the pasta water if you want to loosen the sauce; this is an optional step.
  • Garnish with chopped parsley leaves
  • Serve warm with grated parmesan.