Spaghetti with Squid

Step 1

Bring a large pot of salted water to a boil. Cook the 12 oz spaghetti until al dente, about 8-10 minutes, then reserve 1 cup of pasta water and drain.

Step 2

While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute, without browning.

Step 3

Add the 1 lb squid rings to the skillet and cook for 2-3 minutes until they turn opaque and just firm. Remove the squid from the skillet and set aside.

Step 4

Pour the 2 cups crushed tomatoes into the same skillet. Season with 1 tsp salt and 0.5 tsp black pepper. Simmer for 5-7 minutes until the sauce thickens slightly and smells sweet.

Step 5

Return the squid to the skillet along with the drained spaghetti. Toss everything together, adding a splash of reserved pasta water if the sauce seems dry, until the pasta is well coated.

Step 6

Stir in the 0.25 cup chopped parsley and serve immediately, with extra parsley on top if you like.