Sous Vide Squid Puttanesca

Puttanesca is a hearty, full-flavored sauce that packs a huge punch. I pair it with some sous vided squid that adds some extra texture to the dish. This sauce can also stand up to many proteins and I'll often use it on beef or lamb. This is a really salty dish so if you are trying to lower your salt intake it might not be right for you.

I love a traditional version served over spaghetti but sometimes I like to lighten it up and use summer squash like zucchini as the "pasta" base. You can either cut the zucchini into matchsticks or thin slivers, or use a mandolin or spiralizer to make longer noodle shapes. With fresh, farmers market squash I usually just eat it raw since it's tender already, but you can also boil or sautee it if you want to soften it up.

I usually use Kalamata or other high-quality brined olives. If you can find them with the pits removed it will also greatly speed up your prep work. You can also sear the squid if you like, which will firm it up slightly.

You can use the whole squid, or just the hoods. Just make sure they are cleaned well before you cut them into pieces.

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You can learn more about fish from my How to sous vide fish.

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