Easy mediterranean Squid Spaghetti

My delicious fresh squid spaghetti recipe with fresh tomatoes, black olives and basil... This is a splendid mediterranean pasta dish!

Course Main Course, Starter

Cuisine Italian

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 2 people

Calories per serving 736 kcal

Ingredients

9 oz dry spaghetti (250 g)
9 oz fresh baby squid (250 g)
2 medium garlic cloves
½ red onion chopped
1 large fresh tomato chopped
a handful black olives sliced
a handful fresh basil chopped
1 tbsp tomato paste
3 tbsp olive oil
pepper
salt

Instructions

First of all: place a large pan of salted water over high heat until boiling. Then add the spaghetti. Cook the spaghetti until tender and then drain it.
Clean the baby squid. Gently pull the head and tentacles out of the body. Then chop off the head right under the eyes so that the tentacles are still in one piece. Discard the part with the eyes and slimy bits still attached.
Then stick your fingers inside the body and pull out as much of the slimy guts as you can. Also remove the quill, the kind of plastic spine that is inside. Then rinse the body under cold running tap water and let it drain a little. Slice the squid body into little rings.
Set the cleaned squid aside until needed later. Peel the garlic cloves and mash them finely under the blade of your knife. Pour the olive oil in a medium saucepan and add the garlic mash and the freshly chopped red onion.
Place the pan over medium heat and gently cook the garlic and onion for 2 minutes. Then add the tomato paste, the chopped tomato and the sliced black olives. Season with a little pepper.
Stir again. Now add the cleaned and sliced squid to the tomato sauce.
Cook for another 2 minutes. Add the freshly chopped basil (keep some aside for garnish if you like).
Stir well and check the seasoning. Add extra salt or pepper to taste if necessary. Add the cooked and drained spaghetti. Stir well so the tomato squid sauce coats the spaghetti entirely.
Divide the pasta over warm deep plates. Garnish with extra chopped basil. Serve immediately.