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60 ml/4 tbsp olive oil
1 garlic clove, chopped
600 ml/1 pt/2.5 cups passata (sieved tomatoes)
Salt and freshly ground black pepper
900 g/2 lb squid rings
15 ml/1 tbsp pine nuts
30 ml/2 tbsp raisins
6 black olives, stoned (pitted) and halved
30 ml/2 tbsp chopped parsley
Ciabatta bread, to serve
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Method :
Heat the oil and fry (saute) the garlic for a few seconds, then stir in
the passata and season with salt and pepper. Add the squid, pine nuts,
raisins and olives. Bring to the boil, cover and simmer gently for about
40 minutes, stirring occasionally, until the squid is tender. Sprinkle
with the parsley and serve with ciabatta bread, using the bread to soak up
the juices. |