Mezze penne integrali with squid in white wine—really, it’s a delightful blend of Southern Italian flavors. And so here's the thing: it brings a rustic yet elegant twist. Down in the coastal regions of the south, folks often use totani, kind of like squid but not as fancy as calamari. And you know what? They are perfect for everyday dishes because of their versatility.
Here, the whole wheat penne provides a comforting, earthy feel. Meanwhile, the totani add a deep, sea-salty flavor that’s anything but boring. The real magic? The tender texture of the squid soaks up those tangy notes from the white wine sauce—seriously good. Plus, adding fresh basil gives it a pop of color and an extra layer of flavor. It's moist, flavorful, and a nice change from the usual seafood pasta. Down south, people sometimes toss in cherry tomatoes or any crispy seasonal veggies they have. So, feel free to make it your own.
Every bite of this squid pasta recipe feels like a quick escape to the Mediterranean—no question. It’s one of those healthy pasta dishes that doesn't leave you wanting more. The whole wheat pasta adds heartiness, while the sauce delivers a light, delicate finish typical of Italian seafood recipes. Some families in Campania even swap in roasted totani for a more golden, slightly smoky taste. Super versatile. The balance between chewy penne and soft, slightly sweet squid is satisfying every time.
And listen, even if you're short on time, this recipe fits right into the realm of quick dinner recipes. Try mixing up the herbs or veggies based on what's in your fridge—pretty much any way you do it, it’s a fantastic reminder of how Mediterranean cuisine keeps things fresh and simple, yet never boring. Whether it’s a weekday dinner or a special occasion, this dish captures the essence of Southern Italy in every mouthful.
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To prepare the whole wheat mezze penne with squid in white wine, first start by How to clean squid 1: after rinsing them thoroughly under cold water, gently separate the head from the mantle 2 and set it aside. Once the head is removed, look for the transparent cartilage pen located in the mantle and gently remove it 3,
then remove the innards 4 and rinse the mantle thoroughly inside. Then remove the eyes from the head with the help of a knife 5 and repeat the same operation for the beak 6 located in the center of the tentacles,
peel the skin off the tentacles and mantle 7. Rinse all parts of the squid thoroughly under running water; then proceed to cut the mantle 8 and tentacles into strips; then set aside. In a large pot, bring salted water to a boil and cook the pasta 9,
in the meantime heat the garlic in a pan with a bit of extra virgin olive oil 10. Once well browned, remove it and sauté the squid in the pan 11 for two minutes, stirring them occasionally 12 to brown them evenly.
Deglaze with the white wine 13 and once evaporated, add the al dente pasta 14 and let it flavor with the squid for 3-4 minutes. Take the basil and tear it with your hands 15,
add it to the pan 15 and finally season everything with a tablespoon of extra virgin olive oil 16. Your whole wheat penne with squid in white wine are ready to be served!
