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Categories:
olive oil onion carrot celery sweet red pepper garlic chili white wine tomatoes oregano fish sauce soya sauce white pepper turmeric squid rings cream rocket
Viewed: 15 - Published at: 2 years agoIngredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 1 stalk celery, very finely chopped
- 1 sweet red pepper, sliced
- 4 garlic cloves, minced
- 1 chili, finely chopped
- 250 ml dry white wine
- 2 (400 g) cans tomatoes, peeled and chopped
- 1 tablespoon oregano, dried (or 3T fresh chopped)
- 2 tablespoons Thai fish sauce
- 1 tablespoon soya sauce, Kikkoman is best
- 2 teaspoons white pepper
- 2 teaspoons turmeric
- 800 g squid rings
- 125 ml cream
- 500 g pasta, thin and flat like linguini, taglierini, preferably fresh, cooked according to packet instructions
- 100 g rocket, similar spicy fresh green leaves
Method
- Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautee for a few more minutes.
- Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce.
- Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring.
- Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low.
- Add cream and allow sauce to bubble slightly.
- Serve immediately over thin flat pasta, and top with fragrant fresh leaves.
