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Fusilli with squid and tomato

Neil Perry: Fusilli with squid and tomato

Recipe from Good Food by Neil Perry (Murdoch Books).

"There are two ways to cook squid: briefly, so it is tender and full of the flavour of the sea, and long braised, where it becomes meltingly tender and the flavour deepens. I love it both ways." – Neil Perry

Neil Perry: Fusilli with squid and tomato

Serves 4
80 ml (1/3 cup)   extra-virgin olive oil
2   small carrots, cut into 5mm thick slices
1   small leek, cut into 1cm thick slices, well rinsed
1   onion, cut into 1cm dice
3   garlic cloves, finely chopped
½ tsp   chilli flakes
400 gm   cleaned squid tubes, opened up and cut into 2 cm thick slices
400 gm   tinned tomatoes, puréed
3 tbsp   red wine vinegar
250 ml (1 cup)   red wine
2 tsp   salted baby capers, rinsed
1 handful   flat-leaf (Italian) parsley leaves, roughly chopped
400 gm   fusilli
To serve:   freshly grated parmesan (optional)


1 Heat the oil in a heavy-based saucepan. Add the carrot, leek, onion, garlic, chilli flakes and a little salt and cook slowly for about 10 minutes. Add the squid and cook for a further 3 minutes.
2 Pour in the puréed tomato, vinegar and wine and braise for 1 hour, uncovered. Add the capers and parsley and check the seasoning.
3 Meanwhile, cook the fusilli in a saucepan of well-salted boiling water until al dente and then drain.
4 Divide the pasta among four large bowls and spoon the sauce over the top. Sprinkle with grated parmesan and season with pepper.


RECIPE Neil Perry PHOTOGRAPHY Earl Carter STYLING Sue Fairlie-Cuninghame


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