4 servings

I use plain wheat pasta, but it would be great if you have whole grain one (really suitable for squid).

Products you need for the pasta:

500 g of Penne pasta (or different, of your choice)

1 tbsp salt

2 tbsp olive oil

25 g butter (or to taste)

Products you need for the sauce:

1 onion, finely chopped

½ head of garlic (minced)

1 red sweet pepper

1 tbsp red smoked paprika

400 g frozen squid (cleaned and ready to use, the weight is measured when defrosted);

1 cup white wine

6 small tomatoes cut into cubes

2 cups tomato purée

½ tbsp salt (or to taste)

3 pinches dried oregano

2 pcs. bay leaf

black pepper to taste

a pinch of sugar

sunflower oil/olive oil for frying

Products you need at serving:

1 hot pepper

4 cherry tomatoes

olive oil to taste

Greek savory to taste (I prefer ready mix, but you can use dried oregano, thyme, etc.)


Boil water with a spoon of olive oil and salt added in advance.

Add the pasta and allow it to cook for 5 to 10 min – the proper cooking time is usually noted on the packaging.

Remove it from the hot plate and let it cool a little for a couple of minutes.

Drain it then rinse with cold water and drain it again – repeat this until it is just warm enough to melt a butter.

Add the butter and stir it well. I cover it with a lid.

In a deep saucepan, fry onion until golden, add the pepper. When ready, I add the smoked red paprika. Stir for some seconds.

Add squid (well defrosted and drained). They need a few minutes of cooking (usually it’s specified on the packaging). Once lightly fried, I add the white wine.

Now it is turn to add tomatoes with a pinch of sugar and spices. I leave them simmering until they begin to thicken.

In the ready hot mixture, add the minced garlic, stir for some seconds and take off the hob.

Put some pasta in a dish. Top it generously with some sauce. Garnish it with cherry tomatoes and hot pepper, sprinkled with Greek savory and olive oil.