Angela's Squid Spaghetti

Angela’s squid spaghetti takes the Italian approach: cook the squid gently in a slow-simmered fresh tomato sauce until it turns tender rather than rubbery. Roma tomatoes cook down with onion for 20 minutes first, breaking apart into a chunky sauce, then the squid goes in on low heat for just 10 minutes.

Four fresh herbs go in at the end: basil, oregano, marjoram, and thyme. Adding them late preserves their brightness. Herbs that cook too long in tomato sauce lose their individual character and all taste the same.

The key to tender squid is either very fast (2 minutes) or very slow (30+ minutes) cooking. This recipe falls in the middle ground at 10 minutes, which works because the low, gentle heat keeps the squid from seizing up.

Chef Tips

• Clean the squid thoroughly, removing the quill, beak, and ink sac. Cut the bodies into rings and keep the tentacles whole.
• Keep the heat low once the squid goes in. High heat toughens squid proteins instantly.
• Use fresh Roma tomatoes for the best sauce texture. They’re meatier and less watery than other varieties.

Variations

• Add a splash of white wine to the sauce when adding the squid for a brighter, more complex flavor.
• Toss in a pinch of red pepper flakes for a spicy fra diavolo-style squid pasta.
• Use linguine or bucatini instead of spaghetti for a different pasta shape that holds more sauce.