Check out this delicious recipe for Linguine with Squid, Swiss Chard, and Tomatoes! You can tell just by reading the ingredients that it’s going to taste good, right?
Braising squid in tomato sauce is a great way to make sure it’s super tender. It’s a nice break away from pasta with sausage or other meat, especially because squid is lower in calories and fat than sausage, chicken, and especially beef!
In fact, this is the kind of pasta recipe where it’s hard to over indulge. This large plate I served here is about 475 calories and thanks in large part to the squid, is rich in B-vitamins. Win-win for a healthy weeknight dinner, right?
Linguine with Squid, Swiss Chard, and Tomatoes
Time: 1 Hour
1/2 cup olive oil
1/2 cup red onion, diced
6 garlic cloves, minced
1/3 cup celery, diced
1/2 cup carrots, diced
1/2 cup dry white wine
1 (28-oz) can whole tomatoes
Salt and freshly ground black pepper
1 tsp chili pepper flakes
1 lb swiss chard, stems removed, roughly chopped
1.5 lbs cleaned squid, cut into 12-inch rings
16 oz dry linguine
Juice and zest of 1 lemon
3/4 cup grated parmesan cheese + more for serving
In a large sauté pan or Dutch oven, heat oil and add onion, garlic, celery, and carrots. Season with salt and pepper and cook for 8-10 minutes, until soft. Add wine and cook until reduced by half, about 3-4 minutes. Add the tomatoes and chili flakes and cook, breaking up with a spoon, about 3 minutes. Stir in swiss chard until leaves wilt. Add squid and bring to a boil. Reduce heat, cover, and simmer for 40-45 minutes, until squid is tender.
While squid simmers, boil linguine in a pot of boiling salted water until al dente, about 10 minutes. Drain.
When squid is tender, add linguine to pan with lemon juice, zest, and parmesan. Stir to incorporate linguine and sauce, about 3-4 minutes. Season to taste with additional salt, pepper, and chili flakes if desired. Serve on plates and garnish with additional parmesan cheese.