Quiggle’s Calamari Quadretti Zuppa

This one pot soup is surprisingly easy. Onion, garlic, and red pepper flakes are sauteed in olive oil, then white wine is added and reduced, stock and tomatoes are thrown in, then the pasta and calamari is added. It takes an hour or less and is delicious.

Serve this with a crusty loaf of bread, or maybe some garlic bread if you’re feeling extra fancy,

Some of the ingredients laid out

In a dutch oven or some sort of large saucepan heat some olive oil over medium-low heat. Add the onion and cook, stirring often so it doesn’t brown, about 3-5 minutes. The onions should be soft and translucent. Add the garlic and red pepper flakes, cook for an additional 1-2 minutes, until fragrant.

Add the wine and stir. Bring to a simmer and let the wine reduce by half. This will burn off some of the wine (but not all! Replace with more stock if you need it completely alcohol-free), and create a more concentrated flavor.

Onions being cooked. Garlic being cooked. Wine being reduced.

Pour in the tomatoes and stock. Turn the heat up to medium and bring to a simmer. Let cook, stirring occasionally, for 15 minutes to let the onions soften even more and to let the flavors meld together.

If using fresh pasta, add the quadretti pasta and calamari. Let cook for 3-5 minutes, until the pasta is cooked and the calamari is tender.

If using dried pasta, add the pasta. Let cook until al dente. Add the calamari and cook for 3-5 minutes, until tender.

We used fresh, handmade quadretti pasta. But don’t worry, almost any small pasta will work.

Tomatoes and stock being simmered. Pasta and calamari added.

Season with plenty of salt and pepper and serve garnished with parsley and with some crusty bread on the side.

Quiggle’s Calamari Quadretti Zuppa

Quiggle’s Calamari Quadretti Zuppa

2 tablespoons olive oil
6 cloves garlic; diced
1 small yellow onion; chopped
1/2-1 teaspoon red pepper flakes
1 cup Pinot Grigio or any dry white wine
28 ounces crushed tomatoes
2 cups chicken or seafood stock
Salt and pepper; to taste
8 ounces quadretti pasta (or another small soup pasta)
1 pound calamari; body sliced into rings and tentacles chopped into pieces
1 tablespoon fresh parsley, chopped
Crusty Italian bread for serving

Heat the oil in a dutch oven or large saucepan over medium-low heat. Add the onion and cook, stirring often, until translucent, but not browned, about 3-5 minutes. Add the garlic and red pepper flakes, cook for an additional 1-2 minutes, until fragrant.

Add the wine and stir. Bring to a simmer and let the wine reduce by half.

Pour in the tomatoes and stock. Turn the heat up to medium and bring to a simmer. Let cook, stirring occasionally, for 15 minutes.

If using fresh pasta, add the quadretti pasta and calamari. Let cook for 3-5 minutes, until the pasta is cooked and the calamari is tender.

If using dried pasta, add the pasta. Let cook until al dente. Add the calamari and cook for 3-5 minutes, until tender.

Season with salt and pepper.

Serve warm garnished with parsley and bread.