Total Time:

10 min(Preparation) / 15 min(Cooking)



Linguine with Calamari and Arugula


1 pkg (375 g)CATELLI® HEALTHY HARVEST® Whole Wheat Linguine
2 tbsp (30 ml)extra virgin olive oil
1 cup (250 ml)thinly sliced red onion
2 cups (500 ml)halved grape or cherry tomatoes
1/2 cup (125 ml)thinly sliced, oil packed sun-dried tomatoes
3 tbsp (45 ml)capers, chopped
4cloves garlic, minced
1/2 tsp (2 ml)crushed hot pepper flakes
1/2 tsp (2 ml)each salt and pepper
12 oz (375 g)calamari rings (thawed if frozen)
1/2 cup (125 ml)white wine
5 cups (1.25 L)lightly packed arugula leaves, coarsely chopped
 lemon wedges (optional)


Cook the linguine according to package directions. Measure out and reserve 1/2 cup (125 ml) of the cooking water. Drain linguine well.
Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Add the onion, grape tomatoes, sun-dried tomatoes, capers, garlic, hot pepper flakes, salt and pepper. Cook for 2 minutes or until softened and fragrant.
Add the calamari; cook, stirring, for 1 to 2 minutes. Add the wine and bring to a boil. Simmer for 2 minutes or until slightly thickened. Add the hot linguine and arugula to the skillet; toss to coat. Moisten with reserved pasta water as needed. Serve with lemon wedges (if using).


Try our simple Linguine with Bacon and Zucchini recipe tonight at your dinner table! A guaranteed crowd pleaser.

Increase hot pepper flakes to 1 tsp (5 ml) for a spicier pasta toss.


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