Squid, tomatoes, capers, pine nuts, lemon zest…. And raisins? A list on seemingly random ingredients at first, but brought together, they make one fresh and vibrant summer pasta salad. I made this dish for a quick and easy weekday dinner.

First, clean the squid tubes and tentacles. Tentacles are my favorite part of a squid, they seem to have more squid flavor than the tubes. Cut the tubes into 1/8 inch pieces, and halve the tentacles. Pat the squid pieces dry and keep chilled in the fridge until you are ready to cook.


Heat oil in a heavy skillet on medium high heat, add the chopped garlic and chili peppers and sauté until fragrant.


Add the squid and cook for 1 minute.


Add the tomatoes and wine and cook for 2 minutes.


Add in the capers and raisins and cook for another 30 seconds more. Remove the skillet from heat and set aside.


Cook pasta according to package instruction, I used torchio because I could not find campanelle pasta at the market, and they look very similar. Drain the pasta and reserve 1/2 cup pasta water.


Add the pasta into the skillet with the squid sauce, a little pasta water, and cook over medium heat for about a minute.


Stir in pine nuts, fresh basil leaves, lemon zest, and salt and pepper to taste.
Pasta with Squid, Tomatoes, and Capers