Squid puttanesca with summer squash noodles recipe

Ingredients

• ¾ pound squid, cleaned and cut into rings (340 grams)
• 1 teaspoon garlic powder
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon red pepper flakes

• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 4 anchovy fillets, finely minced
• ½ teaspoon red pepper flakes
• 3 tablespoons chopped capers
• ¼ cup chopped olives
• 1½ cup crushed tomatoes
• ¼ cup chopped fresh parsley

• 2 zucchini or other summer squash, cut into matchsticks or spiralized
• 1 lemon zest
• ¼ cup chopped fresh parsley
• Red pepper flakes

For the Squid
1. Preheat a water bath to 138°F (58.9°C).
2. 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 the Puttanesca Sauce
3. 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
4. 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.