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Sous Vide Squid Puttanesca

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.

Sous vide squid puttanescas noodles 2

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.

Sous vide squid puttanesca cleaned Sous vide squid puttanesca sealed

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the squid puttanesca with summer squash noodles recipe you can check out the following.
Sous vide squid puttanescas above

Sous Vide Squid Puttanesca with Summer Squash Noodles Recipe

  • Published: October 31, 2017
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 3 Hours
  • Cooks: 138°F (58.9°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Squid Puttanesca with Summer Squash Noodles

Sous vide squid puttanesca sauce
  • For the Sous Vide Squid

  • 3/4 pound squid, cleaned and cut into rings (340 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon red pepper flakes
  • For the Puttanesca Sauce

  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 4 anchovy fillets, finely minced
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons chopped capers
  • 1/4 cup chopped olives
  • 1 1/2 cup crushed tomatoes
  • 1/4 cup chopped fresh parsley
  • To Assemble

  • 2 zucchini or other summer squash, cut into matchsticks or spiralized
  • Zest from 1 lemon
  • 1/4 cup chopped fresh parsley
  • Red pepper flakes

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Cooking Instructions for Sous Vide Squid Puttanesca with Summer Squash Noodles

For the Sous Vide Squid

Sous vide squid puttanesca temperature

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.

For the Puttanesca Sauce

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.

To Assemble

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.

Sous vide squid puttanescas side

Nutritional Information for Squid Puttanesca with Summer Squash Noodles

  • Calorie: 302
  • Fat: 16g
  • Protein: 24g
  • Carbohydrate: 17g
  • Fiber: 5g
  • Sugar: 7g
  • Cholesterol: 215mg

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Sous Vide Squid Puttanesca

PT3H 4 Ingredients: 3/4 pound squid cleaned and cut into rings (340 grams) 1 teaspoon garlic powder 1 teaspoon fresh thyme leaves 1/4 teaspoon red pepper flakes 3 tablespoons olive oil 5 cloves garlic minced 4 anchovy fillets finely minced 1/2 teaspoon red pepper flakes 3 tablespoons chopped capers 1/4 cup chopped olives 1 1/2 cup crushed tomatoes 1/4 cup chopped fresh parsley 2 zucchini or other summer squash cut into matchsticks or spiralized Zest from 1 lemon 1/4 cup chopped fresh parsley Red pepper flakes
5.0 stars - based on 2 reviews
My sous vide squid puttanesca recipe is a hearty, full-flavored meal that packs a huge punch.
1 Serving