Calamari Fettucine with Roast Tomato Sauce

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Servs: 4  Prep: 20m  Cook: 10m  

This is my entry for Presto Pasta Nights; tender calamari with a rich tomato sauce over squid ink pasta. I love the texture of these deeply black ribbons and they seem a natural choice for seafood pasta dishes. While I adore the texture of calamari, I acknowledge it isn?t a big flavour contributor so I?ve paired it with a full flavoured roasted tomato sauce. This also make for excellent bowl food with each serving giving you a cleverly disguised serving of vegetables.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   5-6 tomatoes halved (the best you can get) 5-6 tomatoes halved (the best you can get)
•   1/2 red onion 1/2 red onion
•   1 large red capsicum/pepper quartered 1 large red capsicum/pepper quartered
•   1/3 cup basil torn 1/3 cup basil torn
•   3 cups baby spinach 3 cups baby spinach
•   2 cloves garlic (unpeeled) 2 cloves garlic (unpeeled)
•   few rosemary twigs few rosemary twigs
•   1/4 cup white wine 1/4 cup white wine
•   1/3 cup prawn stock (vegetable stock will do) 1/3 cup prawn stock (vegetable stock will do)
•   250g/9oz calamari 250g/9oz calamari
•   1 packet black squid ink pasta (available at most delis) 1 packet black squid ink pasta (available at most delis)
•   lemon wedges lemon wedges

Instructions

1. Pre-heat oven to 200C/400F. In a large roasting tray lay down a bed of rosemary and place the tomatoes and capsicum pieces. Let?s face it, these days tomatoes need all the help they can get to boost their flavour and the rosemary should help. Add the garlic cloves and onion and give it a generous drizzle of olive oil and a good seasoning of sea salt and pepper. Roast for 45 mins.
2. Allow to cool enough to remove the skins from the tomatoes and capsicums. Pop the soft garlic cloves out of their skins. Discard the rosemary. Slice the capsicum and onion into thin strips. In a large pan add a little olive oil and the skinned tomatoes, capsicums and garlic. Over a medium heat allow to heat through using the back of a spoon to squash the tomatoes into a sauce like consistency. Add the wine and allow the alcohol to cook off before adding the stock.
3. In a large pot of salted boiling water cook the pasta according to package directions. Don?t overcook as you?ll toss it through the hot sauce. Drain.
4. Drizzle a little olive oil over the calamari and season well. In a grill pan, skillet or bbq cook in small batches for a minute or two on each side. Be careful not to overcook to avoid mouthfuls of rubber.
5. Add the baby spinach to the sauce and as soon as the spinach has wilted, reduce the heat. Toss through the pasta and when warmed through and coated well with sauce, take off the heat. Stir through the basil leaves and place small piles in serving bowls. Top with calamari and finish with a good squeeze of lemon.

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