Bruce Tassone Pasta With Squid - Tomatoes - and Capers

There are a couple ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find here -- try your local supermarket -- than the small, thin Italian hot chiles.

Active time: 45 min Start to finish: 1 hr

• 1 lb cleaned squid, bodies and tentacles separated but kept intact
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, finely chopped
• 1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
• 1/2 lb grape or cherry tomatoes, halved
• 1/3 cup dry white wine
• 1/2 cup raisins
• 1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
• 1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
• 1/2 cup loosely packed torn fresh basil leaves
• 1/4 cup pine nuts, lightly toasted
• 1 (1- by 1/2-inch) strip fresh lemon zest, finely chopped

If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.

Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.

Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

Makes 4 first-course servings.

Follow this link for Pasta Delivery Singapore.

Cooking Italian? Don't Forget These Basic Italian Ingredients

Italian food is one of the most delicious cuisines in the world and Italian dishes like pizza are famed all over the globe. In order to make the best Italian dishes, it is important to have some knowledge about typical ingredients.

This will help you to choose the right ingredients to make Italy's top dishes and it will also give you the ability to create your own dishes by combining these delicious ingredients like a seasoned chef.

Sun-dried tomatoes are one of the nicest ingredients for cooking with. The best ones are marinated in garlic, oil, spices, and herbs and you can use them in dressings, pasta dishes, pizza recipes, and salads. You can also get dry sun-dried tomatoes and you should slice these and keep them in olive oil for the best results. Canned artichokes are also great for pizza recipes. Fresh artichokes are nice if you add some oil to them, as well as salt and black pepper, and grill them over a charcoal fire for a smoky taste.

Have you tried prosciutto? This salt-cured, aged ham is thinly sliced and makes a nice addition to pizza and pasta. You can also use it in sandwiches and to make canapes. Wrap a chicken breast in prosciutto for a delicious dinner.

Pesto sauce is made with Parmesan, pine nuts, basil, lemon juice, and garlic. It is wonderful with salad, pasta, pizza and in sandwiches. You can also use it to top fish or lamb for a taste of Italy.

Olives and Olive Oil

Olives and olive oil feature in many recipes from Italy. Olives are healthy because they are high in antioxidants and monounsaturated fatty acids. They are good for both your cholesterol level and your heart. Extra virgin olive oil has the same health benefits.

Extra virgin olive oil is made from the first press of the olives and is the best quality of olive oil. You can also get seasoned olive oil, which adds a nice flavor to marinades. You can drizzle a little olive oil over your favorite pizza recipe to add flavor.

Famous Italian Cheeses

Cheese features in many of Italy's dishes and there are various kinds of cheese to choose from. Mozzarella is widely used because it melts so well. Combine mozzarella cheese with sliced tomatoes and fresh basil leaves for a simple yet delicious salad.

Mozzarella is also used as a pizza topping on many different types of pizza. Bocconcini cheese is soft mozzarella, which is not ripened. It comes in little balls and it is great for making pizzas, salads, and panini recipes.

Provolone cheese is semi-hard and the best provolone cheeses come in sealed wax casings and tied with strings. This is a really flavorful cheese. Parmesan is an aged, grainy cheese that is nice grated over pasta dishes and risottos. You should use fresh grated parmesan for the best results since ready-grated parmesan is not real parmesan.