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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Preheat a water bath to 138°F (58.9°C).
Mix the spices together in a bowl. Salt and pepper the squid then sprinkle with some of the spice mixture. Add to the sous vide bag, lightly seal, and place in the water bath. Cook the squid for 2 to 4 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Add the oil, garlic, anchovies and red pepper flakes to a pan and heat over medium heat. Once the garlic just starts to brown add the capers, olives, and crushed tomatoes. Bring the mixture to a simmer and let it simmer until it thickens to your desired consistency. Remove from the heat and stir in the parsley.
Remove the squid from the sous vide bag. Place a mound of the zucchini on a plate and top with a spoonful or two of the puttanesca sauce. Add some squid to the top then sprinkle with the lemon zest, parsley, and some red pepper flakes. Drizzle some olive oil on the top then serve.
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This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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