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Neil Perry: Fusilli with squid and tomato

Australian Gourmet Traveller and Neil Perry pasta main course recipe for fusilli with squid and tomato

By Neil Perry
  • Serves 4
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Fusilli with squid and tomato
"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
Recipe from Good Food by Neil Perry (Murdoch Books).


  • 80 ml extra-virgin olive oil (1/3 cup)
  • 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 red wine (1 cup)
  • 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.
  • Author: Neil Perry