Go Back
–+ servings

Roasted Calamari Pasta and Cherry Tomatoes

Karen Tedesco
A delicious super-quick recipe for roasted squid pasta sauce, Mediterranean style.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Seafood
Cuisine Italian
Servings 4 servings
Calories 629 kcal

Ingredients
 

  • 4 slices day-old crusty bread
  • 2 tablespoons (30 ml) olive oil
  • 1 pound (500 g) cleaned squid bodies and tentacles bodies sliced into 1/2-inch rings
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 garlic cloves grated on a Microplane or crushed with a garlic press
  • 1/2 teaspoon crushed red pepper
  • Sea salt
  • 12 ounces (350 g) spaghetti or linguine
  • 1 pint (310 g) red or assorted color cherry tomatoes halved
  • Chopped fresh herbs such as basil, parsley, mint or thyme to taste
US Customary - Metric

Instructions
 

To make the breadcrumbs:

  • Heat oven to 350 degrees. Slice or tear the bread into 1-inch pieces and spread on a baking sheet. Drizzle the bread with the 2 tablespoons oil and bake until the bread is crisp and golden, about 15 minutes. Cool, then pulse in a food processor or blender to make coarse crumbs, or put into a heavy duty zip-top bag and bash with a rolling pin or heavy pot.

For the squid and spaghetti:

  • Turn the oven up to 475 degrees. Put the squid, olive oil, garlic, red pepper and 1/2 teaspoon salt in a large bowl and toss together.
  • Bring a large (at least 6 quarts) pot of water to a boil, adding 3-4 tablespoons kosher salt (or 1 tablespoon table salt) to the water.
  • When the oven is hot, place a large rimmed baking sheet on the rack to heat up for 10 minutes.
  • Carefully pour the squid onto the hot baking sheet in an even layer - the pan might buckle at this point, but don't worry. Distribute the tomatoes over the squid and roast 8-10 minutes, until the squid is opaque and the tomatoes shrivel and begin to caramelize.
  • Meanwhile, cook the spaghetti until al dente, drain and transfer to a large serving bowl.
  • Pour the squid and tomatoes over the spaghetti, along with all the pan liquid. Toss to combine (add more olive oil to taste if the pan seems dry).
  • Top with the breadcrumbs and fresh herbs.

Notes

Don't like squid? Try this method with shrimp instead!

Nutrition

Serving: 1gCalories: 629kcalCarbohydrates: 71gProtein: 31gFat: 24gSaturated Fat: 4gSodium: 397mgPotassium: 656mgFiber: 4gSugar: 5gVitamin A: 690IUVitamin C: 33mgCalcium: 86mgIron: 5mg