Name: Pasta with Squid, Tomatoes, and Capers
Yield: Makes 4 first-course servings
Ingredients: 1 lb cleaned squid, bodies and tentacles separated but kept intact; 6 tablespoons extra-virgin olive oil; 4 large garlic cloves, finely chopped; 1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise; 1/2 lb grape or cherry tomatoes, halved; 1/3 cup dry white wine; 1/2 cup raisins; 1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped; 1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta; 1/2 cup loosely packed torn fresh basil leaves; 1/4 cup pine nuts, lightly toasted; 1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped

There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find here — try your local supermarket — than the small, thin Italian hot chiles.

Active time: 45 min Start to finish: 1 hr

Recipe notes

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