Squid In Puttanesca Sauce

14 Ingredients

Number of servings

500grams prepared squid tubes
1teaspoons fennel seeds, roughly crushed
1teaspoons caster sugar
1 pinch salt
1 pinch pepper
400grams linguine (to serve)
1tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
400grams can chopped tomatoes
2/3 cup fish stock
4teaspoons capers, drained
50grams pitted black olives
4 sprigs thyme (save 2 sprigs to garnish)

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat the slow cooker if necessary; see the manufacturer's instructions. Take the tentacles out of the squid tubes and rinse inside the tubes with cold water. Put them in a sieve and rinse the outside of the tubes and the tentacles. Drain well, put the tentacles in a small bowl, cover and return to the refrigerator. Thickly slice the squid tubes.

Step 2 of 4

Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until golden. Add the garlic and cook for 2 minutes. Stir in the tomatoes, stock, capers, olives, thyme, fennel seeds, sugar and salt and pepper and bring to the boil.

Step 3 of 4

Pour the sauce into the slow cooker pot, add the sliced squid and press the pieces below the surface of the sauce. Cover and cook on low for 3-4 hours.

Step 4 of 4

Stir the squid mixture and add the tentacles, pressing them below the surface of the sauce. Cook on low for 30 minutes. Serve tossed with linguine and garnished with extra thyme leaves, if liked.