Stuffed squid with sieved tomatoes

Stuffed squid with sieved tomatoes

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Medium

4 people



  • 100 g breadcrumbs
  • 1 handful of flat-leaf parsley, chopped
  • 1 clove garlic finely chopped
  • 2 eggs
  • 1/2 chilli, thinly sliced
  • 1-2 teaspoons salt flakes
  • 1 handful of small baby capers in salt, well washed and roughly chopped
  • 4 anchovy fillets, chopped
  • 4 tubes medium squid
  • 2 tablespoons extra virgin olive oil

For the sauce

  • 2 tablespoons of extra-virgin olive oil
  • 1 clove garlic thinly sliced
  • 2 tablespoons of finely chopped parsley stalks
  • 1/2 chili, thinly sliced
  • 150 ml of white wine
  • 1 x 700 g bottle of Mutti Passata
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Stuffed squid with sieved tomatoes: Method

  1. For the stuffed squid, combine the breadcrumbs, parsley, garlic, eggs, chilli, 2 tablespoons of extra-virgin olive oil, salt, capers and anchovies in a large bowl. Loosely spoon the filling into the tubes. Secure the filling with toothpicks and set aside.
  2. Heat the remaining olive oil in a large deep-sided saucepan over medium heat and gently cook the garlic, parsley stalks and chilli for 1–2 minutes. Add the stuffed squid and brown on both sides, then pour in the wine and let it bubble away for 1–2 minutes or until the alcohol has evaporated.
  3. Add Mutti Passata and 300ml of water and bring to the boil, then reduce the heat to low. Cover with a lid and simmer gently for 25–30 minutes, stirring occasionally. Taste for salt and adjust accordingly.
  4. Serve with soft polenta or crusty bread.

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