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.